Crispy and creamy at the same time, this warm goat cheese disc served with fresh greens and the nutty flavored sherry vinaigrette is a perfect combination of textures and flavors

• ½ Cup unseasoned fresh bread crumbs
• 2 small logs chevre type mild goat cheese
• 1 egg, beaten
• 6 small handfuls of baby salad greens
• 1 bunch fresh chives, chopped
• 6 teaspoons sherry mustard vinaigrette

1. Place bread crumbs on a large dinner plate.
2. Slice cheese into cylinders ¾” each with a knife which has been warmed in hot water and thoroughly dried (this will aid in slicing the soft cheese).
3. Dip each slice of cheese into the beaten egg and then roll gently in the bread crumbs .  Place crumbed cheese slices onto a cookie sheet lined with foil and chill for 1 hour.  (can be prepared up to 4 hours ahead). (Make as many cheese discs as servings you are preparing)
4. Preheat oven to 375 degrees.
5. Bake cheese slices in preheated oven for 10 – 15 minutes or until lightly browned.  While cheese is baking, toss salad greens well with vinaigrette and divide evenly onto 4 plates.  Top each salad with a slice of warm cheese, sprinkle with chives and serve.

• 1 clove fresh garlic peeled & mashed to a paste or pressed
• ½ teaspoon salt
• Freshly ground black pepper to taste
• 1 teaspoon smooth french dijon mustard
• 3 tablespoons sherry wine vinegar
• ¾ cup extra virgin olive oil
• Freshly chopped herbs (parsley, chives, mint)

1. In a mixing bowl, mix garlic & salt w/ a small whisk until well combined.
2. Add mustard and vinegar combining well.
3. Slowly whisk in olive oil to emulsify dressing.
4. Taste for seasoning and add herbs.

Serves 6

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