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1
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute one fourth of mushrooms with 1 tablespoon shallot, 1/2 teaspoon garlic, 1/2 tablespoon butter, 1/2 tablespoon thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper, stirring, until mushrooms are browned and tender, about 3 minutes.
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2
Transfer to a shallow baking pan lined with paper towels (you want the flavor of the butter, but not the grease).
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3
Wipe out skillet.
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4
Saute remaining mushrooms with seasoning in 3 batches in same manner, wiping out skillet between batches.
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5
Wash leek in a bowl of cold water, agitating water to loosen any grit, then lift out leek and drain in a sieve.
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6
Heat 2 tablespoons oil in cleaned 12-inch skillet over moderately low heat until hot, then cook leek, celery, carrot, and remaining teaspoon kosher salt, stirring occasionally, until vegetables soften, about 10 minutes.
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7
Add whole garlic clove, bay leaf, and coriander seeds and cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes more.
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8
Stir in mushrooms, stock, vinegar, and bouquet garni and simmer 2 minutes.
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9
Remove from heat and stir in remaining 1/4 cup oil.
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10
Let stand 5 minutes.
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11
Discard bouquet garni, bay leaf, and garlic clove and season with salt and pepper, then transfer mixture to a colander set over a bowl and let drain 3 minutes.
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12
Reserve vinaigrette.
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13
(You will have about 3/4 cup.)
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14
Put oven rack in middle position and preheat oven to 350F.
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15
Arrange crottins in 1 layer in a 9-inch baking pan and spoon about half of reserved vinaigrette over them.
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16
Bake crottins, basting with vinaigrette once or twice, until they are slightly softened and bubbling on the bottom, 10 to 15 minutes.
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17
Toss salad greens with remaining vinaigrette to coat and divide among 8 salad plates.
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18
Cut crottins in half, then top salad greens with crottin halves and mushrooms.
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19
*Available at Murray's Cheese Shop (888-692-4339; murrayscheese.com).
