Makes 4 servings
8 ounces fresh goat
cheese
Salt and freshly
ground black pepper
2 tablespoons fresh
thyme leaves, divided use
1 cup extra virgin
olive oil, divided use
1 teaspoon Dijon mustard
1 cup unseasoned dry
breadcrumbs
1 tablespoon honey
¼ cup balsamic
vinegar
6 cups assorted
fresh salad greens, washed and dried
Divide the cheese
into four 2-ounce portions, forming each into a medallion shape, about 1 inch
thick. Season lightly with salt, pepper, and 1 tablespoon of the thyme leaves.
In a shallow bowl, whisk together ¼ cup of the olive oil and the mustard. Dip the
goat cheese in the oil mixture to coat all sides and then roll in the
breadcrumbs.
Place in a lightly
oiled baking dish and refrigerate for at least 30 minutes or up to 2 hours
before baking.
Preheat the oven to
350°F.
Bake for 12 minutes
or until the center is soft to the touch. Remove from the oven and let stand
for 10 minutes.
To make the
vinaigrette, whisk the honey, vinegar, and remaining tablespoon of thyme together.
Add the remaining ¾ cup olive oil in a thin stream, whisking constantly. Season
to taste with salt and pepper.
