Baked Goat Cheese Salad

Instructions

1. Prepare the goat cheese
   Place the goat cheese log in the freezer for 10 minutes to firm up. Slice the chilled log into 8 equal rounds about 1/2-inch thick. If the cheese crumbles, press it back together with your fingers.
2. Set up breading station
   In a shallow dish, mix the breadcrumbs with thyme, rosemary, and a pinch of salt and pepper. Place the beaten egg in a separate shallow dish. Dip each cheese round first in the egg, then coat completely with the breadcrumb mixture, pressing gently to adhere. Place the breaded rounds on a plate and refrigerate for at least 15 minutes to firm up.
3. Prepare the salad dressing
   While the cheese chills, whisk together olive oil, balsamic vinegar, Dijon mustard, minced shallot, honey, salt, and pepper in a small bowl until emulsified. Set aside.
4. Bake the goat cheese
   Preheat oven to 400°F (200°C). Place the breaded goat cheese rounds on a parchment-lined baking sheet. Bake for 8-10 minutes until the breadcrumbs are golden and the cheese is warm and slightly melted but still holding its shape.
5. Assemble the salad
   In a large bowl, toss the mixed greens, cherry tomatoes, and toasted walnuts with enough dressing to lightly coat the leaves. Divide the dressed salad among 4 plates.
6. Finish and serve
   Carefully place 2 warm goat cheese rounds on top of each salad. Drizzle with a little more dressing if desired. Serve immediately while the cheese is still warm.