California BLT Bruschetta Salad

Source: WCPO Recipes

Sourdough Bread, sliced 1 1/2" thick
Extra Virgin Olive Oil
Fresh Garlic Cloves
Goat Cheese, sliced thinly
Mixed Salad Greens
Lemon Herb Vinaigrette
Cooked Slices of Bacon
Fresh Avocado slices
California tomatoes, sliced
Alfalfa Sprouts (optional)

Lemon Herb Vinaigrette

1/2 Cup Canola Oil
3 Tabs. Lemon Juice, freshly squeezed
2 Tabs. Dry White California Wine
2 Cloves Garlic, minced
1/4 Cup Fresh mixed herbs, chopped (parsley, chives, thyme, basil, oregano, etc.)
1 Teas. Salt
1/2 Teas. Freshly ground pepper
Mix all vinaigrette ingredients and set aside.

Preheat grill to medium. Brush bread slices with olive oil and grill until golden brown. Rub with garlic cloves.

Top bread slices with slices of goat cheese (you can place over heat source to melt slightly if desired) or alternate slices of cheese, tomatoes, and avocado. Leave bread slices whole or cut in half and arrange on a dinner plate of greens. Top with bacon slices and alfalfa sprouts. Drizzle salad with the Lemon Herb Vinaigrette. You can also substitute Brie for the goat cheese. Serve with a crisp, dry California wine, close your eyes, and you just might feel like you're dining on a patio in the Napa Valley.