Serves 4

4 ¼ inch slices of baguette
2 cups Marionberries
6 cups mixed Salad greens
6 oz Buche de Lucay cheese
½ cup Roasted Oregon hazelnuts (crushed)
Honey pepper vinaigrette
Extra virgin olive oil
Salt  and Pepper 

Make the crostini

Place baguette slices on a sheet pan and drizzle with extra virgin olive oil, salt and pepper. Bake until crispy and golden brown.

Honey pepper vinaigrette

(makes more than you need, saves for a couple weeks.)

In a medium bowl combine:

½ cup Honey
½ bunch Thyme leaves
6 oz Currant vinegar
1 cup Red wine vinegar
½ cup Hazelnut oil
2 cups blend oil (we make this using a 3:1 ratio of canola oil to extra virgin olive oil)
2 Tbsp freshly ground black pepper
Salt to taste

Assemble the salad

Slice the Buche de Lucay into rounds about ½ inch thick (or 3 oz). Cut each round crosswise to make half-circles.

Put a small non-stick pan over medium-low heat. Brown cheese on both sides. It will form a nice crust.

In a large bowl, toss the salad greens, the berries, and the honey pepper vinaigrette. Mix well. Distribute the salad onto plates, sprinkle with crushed roasted Oregon hazelnuts. Place one crostini on each salad and top with the cheese.