FOR THE SHALLOT VINAIGRETTE: 2 medium shallots, sliced 1/4 cup good-quality white-wine vinegar 1 tsp. Dijon mustard 1/3 cup plus 1 Tbs. good-quality olive oil Salt and freshly ground black pepper to taste Marinate the goat cheese in the oil, garlic, and herbs at least 1 hour, longer if you have time. At least 2 hours before serving, combine the shallots and vinegar in a medium bowl and let sit at room temperature for about 2 hours. Whisk in the mustard, and then whisk in the oil in a slow, steady stream. Season with salt and pepper. Just before serving, heat the oven to 450 F. Brush some of the seasoned oil from the cheese onto both sides of the bread slices and toast for a few minutes until slightly crispy. Spread the goat cheese evenly on one side of the toasted croutons and blast them in the hot oven for 1 to 2 min., until the cheese is hot but not melted or gooey. Toss the greens with a few spoonfuls of the vinaigrette (store the rest covered in the refrigerator up to three days), divide among four plates, and garnish with a crouton.