Baked Goat Cheese Salad

7 sprigs of fresh rosemary

7 sprigs of fresh thyme

7 sprigs of fresh oregano

1 cup extra virgin olive oil

2-11 ounce logs of fresh goat cheese

1 ½ teaspoons Dijon mustard

6 tablespoons of balsamic vinegar

1 teaspoon of salt

½ teaspoon of freshly ground pepper

1 cup of dry breadcrumbs

2 bags of baby greens

Garnish: fresh thyme sprigs

• Combine the first four ingredients in a medium sized saucepan and bring to boil over medium-high heat. Remove from burner and cool.
• Cut each cheese log into 9 rounds and place in a covered container. Refrigerate at least 2 hours (I like to let mine marinate overnight for extra flavor.)
• Pour oil from cheese. Add mustard, vinegar, salt and pepper and whisk together to make salad dressing.
• Press cheese rounds into the breadcrumbs and coat evenly. Bake in a pre-heated 350-degree oven for 10 minutes (heat the bread at the same time.) Set aside.
• Toss greens in dressing and place on six salad plates. Top with three rounds of cheese and a sprig of thyme.

Yield: 6 Servings