Chevre chaud

MAKES 2 SERVINGS

This appetizer is a perfect model for Clower's petite simplicity eating style -- small but satisfying. Placing the baguettes with their strong flavors of bacon and goat cheese on the salad with its sweet balsamic vinegar yields the perfect flavor balance.

For vinaigrette:

6 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and pepper

For bread, cheese and salad greens:

4 bacon slices, halved crosswise

1 petit (8-ounce) French-bread baguette, cut on diagonal into four 1/2-inch-thick pieces

Olive oil as needed

4 ounces goat cheese, sliced

3 cups mixed baby greens

Preheat oven to 350 degrees.

For dressing, whisk together oil, vinegar, mustard, salt and pepper to taste. Set aside.

Cook bacon in a skillet over moderate heat, turning over occasionally, until just crisp. Transfer bacon to paper towels to drain. Arrange baguette slices on a baking sheet, drizzle with olive oil and toast in upper third of oven about 6 minutes, until light golden brown.

Place one goat cheese slice on each toasted baguette, top with 2 bacon pieces. Place in small oven-safe dish and broil until cheese softens, being careful not to burn bacon, about 2 minutes.

To assemble: Heap a bed of baby greens on 2 small plates; drizzle with dressing. Place 2 baguettes with cheese and bacon on each salad.

Nutrition facts per serving: 1,021 calories, 72 g fat, 21 g saturated fat, 60 mg cholesterol, 67 g carbohydrates, 27 g protein, 1,882 mg sodium, 5 g fiber