2 tablespoons sherry vinegar |
2 teaspoons dijon mustard |
1 shallot or green onion, minced |
1/3 cup olive oil |
1 small head curly endive, torn into bite-size pieces |
1 bunch radishes, trimmed, thinly sliced |
12 1/2-inch-thick slices french bread baguette |
olive oil |
4 ounces soft fresh goat cheese (such as montrachet) |