In a small glass container, whisk together the balsamic vinegar with the mustard, the sugar, the salt and the garlic clove.

Add the extra virgin olive oil and whisk until the olive oil is emulsified into the dressing.

Mix the salad greens and toppings. Dress lightly being sure to discard the garlic cloves from the mixture. Add the dressing slowly. It is better to add more if needed than to leave your salad swimming in dressing. You should add just enough dress to moisten the salad. Taste your salad. Add more dressing if necessary. You may also offer your guests fresh ground pepper.

Serve on individual plates topped with broiled goat cheese. Before broiling your cheese. Freeze it for one hour and then cut into 1.5 inch slices. Broil until the top becomes golden brown. Watch carefully to ensure your goat cheese does not burn.