Baked Goat Cheese Salad

• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1/2 cup olive oil
• 1 (11-ounce) log fresh goat cheese
• 1/2 teaspoon Dijon mustard
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup dry breadcrumbs
• 1/2 bunch watercress, trimmed
• 1/2 head Bibb lettuce, torn
• 1 small head radicchio, torn
• Garnish: fresh thyme sprigs

1. Combine first 4 ingredients in a small saucepan over medium-high heat. Bring to a boil; remove from heat, and cool.
2. Cut cheese log into 8 rounds, and place rounds on a plate; drizzle with oil mixture. Let stand 30 minutes.
3. Pour oil from cheese into a bowl; discard herbs. Refrigerate cheese rounds 15 minutes or until firm.
4. Add mustard and next 3 ingredients to oil, stirring with a whisk.
5. Coat cheese with breadcrumbs; place on a baking sheet. Bake at 350u0b0 for 10 minutes; set aside.
6. Combine greens in a bowl; drizzle with oil mixture, tossing to coat. Place on plates; top each with 2 cheese rounds. Garnish, if desired.

rosemary, thyme, oregano, olive oil, goat cheese, mustard, balsamic vinegar, salt, freshly ground pepper, breadcrumbs, bibb lettuce, head radicchio, thyme

Taken from www.myrecipes.com/recipe/baked-goat-cheese-salad-0 (may not work)