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1
Preheat a grill.
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2
Brush both sides of the bread slices with olive oil and sprinkle with kosher salt.
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3
Place on the grill and grill until crispy and browned.
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4
Core the tomatoes and trim the top of each to make a clean slice, discarding the piece around the core.
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5
Cut each tomato into 3/4-inch chunks and place in a large bowl.
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6
Chiffonade the arugula and add to tomatoes.
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7
Drizzle with dressing and gently toss.
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8
Divide salad among 6 plates, arrange cherry and pear tomatoes around the edge of the plate, and drizzle lightly with more dressing.
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9
Crumble goat cheese over the salad and serve with bread.
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10
Garnish with chopped chives.
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11
1/4 cup Champagne vinegar
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12
3 tablespoons minced shallots
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13
1 tablespoon Dijon mustard
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14
3/4 teaspoon kosher salt
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15
1/4 teaspoon freshly ground black pepper
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16
1/2 cup excellent quality extra-virgin olive oil
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17
6 tablespoons minced assorted fresh herb leaves, including basil, parsley, thyme, chives, tarragon, and oregano
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18
In a bowl, whisk together the vinegar, shallots, mustard, salt, and pepper.
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19
Let sit for 5 minutes.
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20
Add the oil in a steady stream, whisking constantly to blend and until emulsified.
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21
Add the herbs and whisk to combine.
