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French Bistro Salad with Warm Goat Cheese
  • ½ cup olive oil plus more for brushing
  • ¼ cup slivered basil leaves
  • 3 tablespoons minced shallots
  • Grated zest of 1 lemon
  • 3 tablespoons sherry vinegar divided
  • Pinch red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
  • 12 3/4-inch slices soft goat cheese
  • 12 slices baguette
  • 1 romaine heart thinly sliced crosswise
  • 2 heads Belgian endive thinly sliced crosswise
  • 1 bunch arugula washed and dried, thick stems discarded
  • 1 cup thickly sliced thick-cut cooked bacon warmed if possible
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