Salad with Pimiento Cheese Toasts

Ingredients

• For pimiento cheese:
• 4 ounces sharp cheddar cheese, roughly chopped
• 4 ounces pepper jack cheese, roughly chopped
• 1/3 cup mayonnaise
• 1/2 cup pimientos, roughly chopped
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• For salad:
• 10 ounces mixed salad greens
• 1/4 cup juice from 2 to 3 lemons
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 baguette, toasted

Directions

1. Make the pimiento cheese: Add the cheeses to a food processor and pulse until the mixture is nearly smooth. Add the mayo, pimientos, black pepper, and cayenne, then pulse again until smooth. Spoon the cheese into a bowl, cover it with plastic wrap, and chill for at least 1 hour.
2. Assemble the salads: Put the lemon juice in a medium bowl. While whisking, pour in the olive oil in a slow stream until the dressing comes together. Add salt and pepper to taste, and if it tastes too tart, whisk in a few drops of water. Add the greens to a large bowl and toss with the dressing, using only as much as you need. Divide the dressed greens among plates.
3. Spread about 1 tablespoon pimiento cheese over each baguette slice. Set 2 baguette slices on each plate and serve right away.