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1
Slice the goat cheese into four rounds and place them in a small, shallow bowl in a single layer. Don't worry if they're not gorgeous, since you'll be spreading them on the croutons later anyway. Pour 2 tablespoons of the olive oil over top and sprinkle evenly with the thyme and pepper. Ideally, you should marinate these in the fridge for a few hours, but if you don't have the time, just set it aside at room temperature while you prepare the rest of the salad.
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2
Preheat the oven or a toaster oven to 400u00b0F. Rub the baguette slices with the cut sides of the garlic clove, and brush them with the remaining teaspoon olive oil. Bake in a small, shallow baking pan until lightly browned around the edges, about 10 minutes. Let cool slightly. Then spread each crouton with one round of goat cheese; drizzle a bit of the marinade on top. Return to oven for about 5 minutes, until goat cheese is warm.
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3
Meanwhile, thoroughly wash the escarole, ,chicory and endive. Tear the escarole and chicory into bite-size pieces; slice the endive crosswise, discarding the root end. Toss together to distribute. When you return the croutons to oven with goat cheese on them, pour some Olive Vinaigrette onto the salad a little at a time and toss, reserving a little dressing to drizzle over the croutons. Divide the salad among four plates, garnish each with a crouton, and drizzle a little dressing over each crouton.
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4
Note: This vinaigrette only gets better as it sits in the fridge for a few days, so you can make it in advance or make extra if you like.
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5
Combine the anchovy and garlic on a cutting board. Finely chop them together and then mash to a paste with the side of a chef's knife. Transfer the paste to a bowl or a small glass jar with a lid.
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6
Add the minced shallot, lemon juice and vinegar to the anchovy paste, season with pepper, and let sit for ten minutes.
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7
Add the chopped olives, parsley and olive oil. Close the jar and shake to combine, or whisk together thoroughly.
