Papaya and Goat Cheese Salad

We have another elegant salad that will wow your guests and keep your taste buds happy. Serve as a simple dinner on its own, or pair with our Horseradish-Dill Mustard Baked Salmon.

- 1 head of Boston lettuce
- Spinach/arugula/watercress
- 1 papaya, sliced
- ¼ (or less) cup SchoolHouse Kitchen^® Balsamic Vinaigrette Basico
- Freshly ground pepper
- 8 baguette slices
- 1 log of goat cheese
- Olive oil

Slice goat cheese into ¾-inch rounds. Place cheese on a slice baguette brushed with olive oil; bake in 350°F oven until lightly browned.

While the goat cheese is baking, assemble salad greens and toss with Balsamic Vinaigrette Basico.

Arrange papaya slices on the salad greens, along with the goat cheese toasts. Serve immediately with pepper.

Serves 4-6