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1
TO MAKE THE VINAIGRETTE: In a small bowl, whisk together the vinegar, salt, shallots, and thyme.
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2
Add the olive oil in a slow stream, whisking to emulsify.
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3
Season with pepper and more salt, if needed.
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4
TO MAKE THE SALAD: Heat the oven to 400 degrees F If you choose to make your own beets: Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minute When cooled, peel off the outer skin and slice the beets into 1/4-inch rounds.
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5
Cut the baguette into 12 slices about 1/4 inch thick.
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6
Toast under the broiler until light golden brown on one side; turn them over and lightly brown the other side.
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7
Cool.
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8
With a hot, wet knife, cut the goat cheese into 12 slices.
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9
Put a round of cheese on each slice of baguette.
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10
Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
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11
When ready to serve the salad, heat the oven to 400 degrees F. Put the croutons in the oven until the cheese softens, about 5 minute Meanwhile, arrange a few slices of beets on salad plates.
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12
Season lightly with salt and pepper.
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13
In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them.
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14
Divide the mixture among the salad plates.
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15
Put a warm crouton on either side and serve.
