INGREDIENTS:

• 12 slices baguette, rounds
• 2 cloves garlic, peeled
• 1 tablespoon olive oil
• 4 ounces chévre cheese, divided
• ½ teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon anchovy paste
• 4 tablespoons lemon juice
• 4 tablespoons extra virgin olive oil
• 1 head romaine lettuce leaves, washed and torn
• ½ cup shredded Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350°F. In a food processor, mince the garlic cloves; then scoop-out a teaspoon for the croutons, placing it in a small bowl. Add 1 tablespoon of olive oil and stir to mix. Spread the olive oil and garlic on a sheet pan with a rim; then rub the baguette slices in the oil before turning over on the remaining oil. Bake for 15 minutes, until crisp. Let cool on racks.

2. To the remaining garlic in the food processor bowl, add half of the chévre. Process until smooth.

3. Add the Worestershire sauce, Dijon, anchovy, and lemon juice and process, scraping down and processing again until well mixed. Add the olive oil and process until smooth.

4. Divide the remaining chévre between the toasted baguette slices, spreading a thin coat on each. In a large salad bowl or on individual plates, arrange the romaine and top with Parmesan. Arrange the baguette slices around the edges of the salad. Drizzle the dressing over the lettuce and croutons and serve.

SERVES 4