1 head of Boston lettuce
spinach/arugula/watercress
1
log of goat cheese
French baguette
1
ripe papaya
SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico
Freshly ground pepper
Olive oil
Wash greens, dry, and refrigerate until ready to use.
Slice logs of goat cheese into ¾ inch slices. Place cheese on a piece of sliced French bread, brushed with olive oil; place in 350° oven and bake until well cooked and slightly browned.
While the goat cheese is baking, peel and slice the papaya into ¼ inch slices.
Assemble salad greens; toss with SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico.
Place papaya slices on the salad greens, along with the goat cheese toasts.
Serve immediately.