Vegetable Pesto Salad With Warm Goat Cheese Toasts

Ingredients

    3 red, yellow, or orange bell peppers, cut into 1 1/2-inch-wide strips
    16 large fresh shiitake mushrooms, stems discarded
    2 tablespoons olive oil
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    3 tablespoons well-stirred refrigerated prepared basil pesto
    1 (12-inch) baguette
    8 ounces soft mild goat cheese
    4 cups frisée or other mixed greens
    2 teaspoons fresh lemon juice

Description

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