Ingredients
1 ½ cup mixed fresh herbs, basil, oregano, chervil, parsley, thyme, or mint
1 ½ log-shaped fresh creamy goat cheeses, 16 to 18 oz. total weight
salt
freshly ground black pepper
1 ½ cup coarse dried breadcrumbs, such as Japanese panko
9 cup mixed baby salad greens, rinsed and thoroughly dried
extra-virgin olive oil, for frying
1 ½ tbsp dijon mustard
1 ½ tbsp finely chopped fresh herbs of your choice
1 ½ tbsp sherry vinegar , or red wine vinegar
salt
freshly ground white pepper
1 ½ cup extra-virgin olive oil
Preparation
First, prepare the goat cheese: Spread the fresh herb mixture, along with the salt and pepper, in whatever combination you like, on a clean plate.
Roll the goat cheese in the herbs to coat completely, reserving herbs for a garnish. With a sharp knife, cut the goat cheese crosswise into 4 or 6 equal pieces.
Spread the breadcrumbs on another plate and dredge the goat cheese pieces in the crumbs to coat them completely. Set aside. Put the baby greens in a salad bowl and set aside.
Prepare the Mustard Vinaigrette: Combine the mustard, herbs, vinegar, and a little salt and pepper in a small bowl. Whisking continually with a small wire whisk, slowly drizzle in the olive oil to form a smooth, creamy emulsion.
Taste the dressing and adjust the seasonings to taste with more salt and pepper and, if necessary, mustard and vinegar.
Add to the salad bowl enough of the vinaigrette to coat the leaves lightly. Toss thoroughly. Divide the leaves among 6 large salad plates or 4 dinner plates.
Heat a nonstick saute pan over medium-high heat until very hot. Add enough of olive oil to the pan to coat the bottom. Reduce the heat to medium.
Add the cheese slices and saute them until the breadcrumbs are deep golden brown, about 1 minute per side, turning them gently with a spatula.
Top each salad with a slice of hot goat cheese. Garnish the cheese with the reserved herbs. Serve immediately.
