Yield:serves 4 to 6
Total time:1 hour 25 minutes
For Pimiento Cheese:
4 ounces sharp cheddar cheese, roughly chopped
4 ounces pepper jack cheese, roughly chopped
1/3 cup mayonnaise
1/2 cup pimientos, roughly chopped
1/4 teaspoon black pepper
1/8 teaspoon cayenne
10 ounces mixed salad greens (about 4 loosely packed quarts)
1/4 cup juice from 2 to 3 lemons
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
12 (3/4-inch slices) baguette, toasted
Make Pimiento Cheese: Place cheeses in the bowl of a food processor. Pulse until almost smooth. Add mayo, pimientos, black pepper, and cayenne and pulse until smooth. Transfer cheese to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Assemble Salads: Place lemon in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper and add a few drops of water if vinaigrette is too acidic. Place greens in a large bowl and toss with dressing. (You may not need all of the dressing). Divide salad among plates.
Top each slice of baguette with about 1 tablespoon pimiento cheese. Place two slices of baguette on each plate. Serve immediately.