Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 6

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INGREDIENTS:

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

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DIRECTIONS:

1. Combine the first four ingredients in a medium sized saucepan and bring to boil over medium-high heat. Remove from burner and cool.

2. 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.)

3. Pour oil from cheese. Add mustard, vinegar, salt and pepper and whisk together to make salad dressing.

4. 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.

5. Toss greens in dressing and place on six salad plates. Top with three rounds of cheese and a sprig of thyme.

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Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria