Warm Goat Cheese Salad

• 5oz mixed greens
• red onion, thinly sliced (use as much as you’d like on your salad)
• 1 1/2 C cherry tomatoes, sliced in half
• 1/4 C pine nuts, toasted
• 3/4 C Kalamata olives
• 4-5 gluten-free bread slices
• ghee or butter
• 3-4oz chevre goat cheese, sliced in 1/4 inch rounds
• 1/4 C balsamic vinegar
• 1 C avocado oil
• 1/2 tsp sea salt
• 1/2 tsp Dijon mustard
• 1 garlic clove, minced
• 1 T honey

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1. For the dressing, combine the balsamic vinegar, avocado oil, sea salt, Dijon mustard, garlic, and honey in a small jar. Using your immersion blender, blend until the dressing comes together and thickens, about 2-3 minutes.
2. In a large bowl add the mixed greens, red onion, tomatoes, Kalamata olives, and toasted pine toss. Toss everything together with the dressing. Depending on how much dressing you prefer, you may have extra, so slowly add the dressing until you reach the desired amount.
3. Turn your broiler on high. Lightly spread butter or ghee on the bread slices and cut each slice in half, diagonally. Place the bread on a sheet pan in the oven and broil for 1-2 minutes. Your bread should be lightly toasted. Remove the sheet pan and add one sliced goat cheese round to each piece of bread. Return the bread to the oven and broil for an additional 1-3 minutes. Check on the bread regularly and remove it once the cheese is warm and the bread is dark brown.
4. Add the tossed salad to bowls and serve with 3 of the diagonally cut bread slices.