1 pound haricots verts or slender green beans, trimmed 4 3/4-inch-thick French bread slices 2 Crottin de Chavignol cheeses (about 3 ounces each) or 3 ounces other goat cheese, cut into 1/2-inch-thick slices 1 head Boston lettuce 1 head red leaf lettuce 2 avocados, peeled, pitted 2 tomatoes, cut into wedges 1/2 cup toasted chopped walnuts (about 1-1/2 ounces) 3 tablespoons chopped fresh chives For dressing combine vinegar, lemon juice and Dijon mustard in bowl. Gradually whisk in oils. Season to taste with salt and pepper. For salad, bring pot of salted water to boil. Add green beans and cook until just tender, about 4 minutes. Drain. Refresh with cold water. Drain. (Can be prepared 1 day ahead. Cover dressing and green beans separately and refrigerate.) Preheat oven to 400° F. Place bread slices on cookie sheet and bake until golden, about 5 minutes. Top bread with cheese. Bake until cheese softens and is heated through, about 10 minutes. Meanwhile, line plates with alternating Boston and red lettuce leaves. Mound green beans in center of leaves. Cut avocado into thin slices and fan around beans. Place cheese croutons on one side of salad. Garnish with tomato wedges. Drizzle with vinaigrette and sprinkle with walnuts and chives. 4 servings salad 45