Classic Warm Goat Cheese Salad

So my new favorite thing to eat is goat cheese. So I have been searching high and low for recipes that use this ingredient. I had never tasted goat cheese, but was served a parmesan crusted chicken, topped with goat cheese and artichoke hearts at a restaurant and was in heaven! So when I came across this recipe I was thrilled. I love salad with my dinner so this was a bonus recipe. My kids were not so impressed with my goat cheese, but they did enjoy this simple salad. Feel free to add tomatoes, avocado or whatever veggies you have on hand to this salad, my motto is the more the merrier!
Classic Warm Goat Cheese Salad
from Recipe 4 Living

Goat Cheese Salad: 

1 1/2 C. mixed fresh herbs such as basil, oregano, chervil, parsley, thyme, or mint
1 1/2 log-shaped fresh creamy goat cheeses, 16 to 18 oz. total weight
Salt
Freshly ground black pepper
1 1/2 C. coarse dried breadcrumbs, such as Japanese panko
9 C. mixed baby salad greens, rinsed and thoroughly dried
Extra-virgin olive oil, for frying

Mustard Vinaigrette: 

1 1/2 Tbs. Dijon mustard
1 1/2 Tbs. finely chopped fresh herbs of your choice
1 1/2 Tbs. Sherry vinegar (or red wine vinegar)
Salt
Freshly ground white pepper
1 1/2 C. extra-virgin olive oil

Directions

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 a Tbs. or two of 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 1 1/2 C. of 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.