6 tablespoons extra virgin olive oil, plus more for brushing the baguette
Kosher salt and freshly ground black pepper
2 cups sugar snap peas, trimmed and halved crosswise
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh chives
2 cups quartered strawberries
12 cups fresh baby spring greens, spinach, arugula and romaine
1 (5 ounce) log fresh goat cheese
¼ cup toasted salted sunflower seeds
Preheat the oven to 400 degrees. Bring a medium saucepan of salted water to a boil. Add the baguette slices to a baking sheet and toast them in the oven at 400 degrees until crisp, about 5 to 7 minutes. Brush the bread lightly with olive oil while still warm and season with salt and pepper. Set aside.
Add the snap peas to the boiling water and cook until crisp tender, about 2 to 3 minutes. Drain and rinse them under cold water. Pat dry.
In a large bowl, whisk together the olive oil, vinegar, chives and some salt and pepper. Add the quartered strawberries and let sit a minute while you get the rest of the salad together.
Spread a chunk of goat cheese on each baguette slice.
Add the greens and snap peas to the strawberries. Season with salt and pepper and place on individual serving plates. Add 2 goat cheese toasts to each plate and serve.