1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 1/2 tablespoons coarse-grain Dijon mustard
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 7 cups not packed)
2 firm but ripe Hass avocados, quartered, pitted but not peeled
2 medium tomatoes (preferably heirloom), halved lengthwise
2 plum tomatoes, halved lengthwise
2 zucchini, halved lengthwise
1 pound thin asparagus, woody stems trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 small baguette, cut on a very sharp diagonal into twelve 1/4-inch-thick slices
4 ounces fresh goat cheese, at room temperature
Prepare an outdoor grill for medium-high cooking over direct heat.
In a small bowl, whisk the extra-virgin olive oil, vinegar, shallots, and mustard together to combine (but not emulsify). Season to taste with salt and pepper.
Place the arugula in a large wide shallow bowl or on a large platter and set aside.
Lightly coat the cut sides of the avocado quarters, tomatoes, zucchini, and the asparagus with olive oil and season with salt and pepper. Brush one side of the baguette slices with olive oil and season with salt and pepper.
Grill the baguette slices for about 2 minutes per side, or until they are toasted. Spread the goat cheese over the crostini. Set aside on a plate.
Next, grill the avocados, cut side down, for about 3 minutes, or until they are slightly charred and grill marks form. Using your fingers, remove the peel from the avocados and place the avocados on top of the arugula. Grill the remaining vegetables, turning them as needed, until they are slightly charred, about 5 minutes per side for the tomatoes, about 4 minutes per side for the zucchini, and about 5 minutes for the asparagus. As the vegetables come off the grill, arrange them on top of the arugula.
Drizzle the vinaigrette over the salad and the crostini. Season to taste with salt and pepper. Toss the salad at the table and serve with the crostini.