Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.
Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.
Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.
Add mustard and next 3 ingredients to oil, stirring with a whisk.
Coat cheese with breadcrumbs; place on a baking sheet. Bake at 350° for 10 minutes; set aside.
Combine greens in a bowl; drizzle with oil mixture, tossing to coat. Place on plates; top each with 2 cheese rounds. Garnish, if desired.