Baked Goat Cheese With Spring Lettuce Salad

• 12 ounces fresh, mild goat cheese (such as Haystack's Boulder Chevre)
• 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

1. 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.
2. Preheat oven to 400u0b0. 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.
3. 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.
4. Divide lettuces among 4 plates, sprinkle with walnuts, and to each plate add 2 goat-cheese disks and a baguette slice. Serve immediately.
5. Note: Nutritional analysis is per serving.

goat cheese, thyme, rosemary, extravirgin olive oil, notes, baguette, sherry vinegar, coarse kosher, freshly ground black pepper, walnut, baby lettuces, walnuts

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