- 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chèvre)
- Leaves from 4 sprigs thyme, chopped
- Leaves from 1 small sprig rosemary, chopped
- 1 1/2 cups extra-virgin olive oil
- 1 cup panko (see Notes)
- 1/2 baguette, cut into eight 1/4-in.-thick slices
- 1 teaspoon sherry vinegar
- 1/2 teaspoon coarse kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 tablespoons walnut or extra-virgin olive oil
- 1/2 pound baby lettuces or salad mix, washed and dried
- 1/2 cup toasted walnuts, coarsely chopped
- calories 703
- caloriesfromfat 65 %
- protein 25 g
- fat 51 g
- satfat 16 g
- carbohydrate 38 g
- fiber 3 g
- sodium 804 mg
- cholesterol 39 mg
How to Make It
Shape the goat cheese into eight 1-in.-thick disks and put in a container just big enough to hold them in one layer. Sprinkle cheese with herbs and pour on olive oil. Cover and chill at least 12 hours and up to a week (see Notes). One hour before baking, pop them in the freezer to firm up.
Preheat oven to 400°. Remove cheese from marinade and roll all sides in panko, pressing gently so the crumbs adhere. Arrange on a large baking sheet and bake until golden, about 15 minutes, turning over halfway through. Add baguette slices for last 5 minutes of baking.
Whisk together vinegar, salt, pepper, and walnut oil. Put lettuces in a large bowl, drizzle with just enough dressing to coat, and toss gently and thoroughly.
Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.
Note: Nutritional analysis is per serving.