Frisee and radish salad with goat cheese croutons

2 tbls Sherry vinegar
2 tsp 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 oz soft fresh goat cheese (such as Montrachet)

1. Combine vinegar, mustard and shallot in small bowl. Whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Cover dressing and let stand at room temperature.
2. Combine endive and radishes in large bowl. (Can be prepared 4 hours ahead. Cover salad with damp towel and refrigerate.)
3. Preheat broiler. Broil 1 side of bread until golden brown. Brush second side with olive oil. Season with salt and pepper. Spread with goat cheese. Season with pepper. Broil until bread is brown.
4. Cut each slice into quarters. Add dressing to salad and toss to coat. Divide among plates. Top with croutons and serve immediately.