• Preheat oven to 450 degrees (232 C) with rack in middle.

Toast Walnuts:

• Place walnuts in a small frying pan over medium heat.
• Watching closely, cook walnuts until they are lightly browned and smell toasty, stirring frequently (about 5 minutes).
• Transfer walnuts to a cutting board. Let cool slightly, then chop. Set aside.

Make Goat Cheese Toasts:

• Cut 12 slices from baguette on an angle (each ½-inch / 1.27-centimeters thick). Reserve the rest for another use.
• Slice garlic clove in half, then rub over baguette slices.
• Lightly brush baguettes slices with olive oil. Sprinkle with a pinch of salt, then top each slice with a piece of goat cheese. Drizzle with more olive oil.
• Transfer goat cheese toasts to a baking sheet, then bake until lightly browned (about 7 to 10 minutes). Watch closely, so they don't overcook.

Make Dressing:

• While toasts are cooking, combine olive oil, vinegar, shallots, mustard, salt, and a few grinds pepper in a small bowl (or jar).
• Whisk (or shake, if using a jar) ingredients together until dressing looks thick and creamy.

Assemble Salad:

• In a large bowl, toss spring mix with ¼ cup vinaigrette, or just enough to lightly coat the greens (you will have extra). Season to taste with additional salt and pepper, if needed.
• Divide greens between 4 bowls, then sprinkle with walnuts. Top each salad with 3 goat cheese toasts.
• Serve immediately. Enjoy!