Mesclun and Romaine Salad with Warm Parmesan Toasts

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 ounce bread baguette french
• 1 pint cherry tomatoes halved
• 0.3 teaspoon dijon mustard 
• 2 teaspoons olive oil extravirgin
• 3 tablespoons basil fresh chopped
• 3 tablespoons parsley fresh chopped
• 0.3 cup thinly onion red vertically sliced
• 1 ounce parmesan cheese fresh grated
• 3 cups torn romaine lettuce 
• 3 cups gourmet salad greens 
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced
• 1 tablespoon sherry vinegar 

Equipment

• bowl
• baking sheet
• whisk
• broiler

Directions

1. Preheat broiler.
2. To prepare toasts, arrange the bread slices on a baking sheet. Broil 1 minute or until lightly browned. Turn bread over; sprinkle each slice with 1 1/2 teaspoons cheese. Broil 1 minute or until cheese begins to melt.
3. To prepare vinaigrette, combine the shallots and vinegar in a small bowl; let stand 5 minutes.
4. Add oil, salt, mustard, and pepper; stir well with a whisk.
5. To prepare salad, place salad greens and remaining ingredients in a large bowl; toss gently to combine.
6. Drizzle vinaigrette over salad, and toss gently to coat.