Bibb Salad with Anise Croutons

These croutons are simple to make, and also differ from the usual crouton, and are a nice match for the soft goat cheese in this salad.
Serves 4

Ingredients:
5 Tbs. extra-virgin olive oil
1tsp. anise or fennel seeds
1 small garlic clove, peeled and crushed with a chef's knife
8 baguette slices, cut on the diagonal, about 1 inch thick and 4 inches long
4 tsp. balsamic vinegar
salt and pepper to taste
1 head bibb (or Boston, or butterhead, they are all the same), broken apart
1/4 cup crumbled soft goat cheese

1. Put on some Billy Joel (or another old favourite)
2. Preheat oven to 375F. In a small bowl, combine 3 tablespoons of the olive oil, the anise or fennel, and the garlic. Stir well, and let the mixture sit for 10 minutes so the garlic can flavour the oil.
3. Place the bread on a baking sheet. With either a spoon or a brush, coat the top and side of the bread pieces with the seeds and flavoured oil. reserve the bowl, even if only the garlic is left in it. Bake the croutons for 8 - 10 minutes, or until they are golden. Let them cool.
4. Into the bowl in which you mixed the oil, anise or fennel, and garlic, put the remaining 2 Tbs. of olive oil and the balsamic vinegar. Stir well, and add salt and pepper.
5. Assemble the salad: Divide the lettuce among four plates. Lay the croutons on the lettuce, then drizzle the dressing (holding back the garlic clove) over the lettuce and croutons. Sprinkle with the goat cheese, and serve.

From Didi Emmons' Vegetarian Planet 

Salad Tips:
Use a large enough bowl, so you will have plenty of room to toss the salad thoroughly. The optional extras--cut up vegetables, tomatoes, nuts, fruit, etc. should be mixed in gently or laid on top just before serving. Rule of thumb:
be a benefactor with oil
a miser with the vinegar
a poet with the salt, and
a demon with the pepper!