Baked Goat Cheese With Garden Salad

• 1/2 cup olive oil, plus additional for oiling dish
• 4 sprigs fresh thyme
• 1 bay leaf, crumbled
• 4 2 1/2-inch rounds of fresh goat cheese, each about 1/2-inch thick
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 1/2 cup fine dry bread crumbs
• 5 cups fresh greens (rocket, lamb's lettuce, small oak-leaf and red- leaf lettuces, chervil)

1. Combine 1/4 cup of the olive oil, the thyme and the bay leaf in a shallow dish.
2. Add the cheese, and marinate in the refrigerator several hours or overnight.
3. To make the vinaigrette, put the vinegar in a bowl and whisk in the remaining 1/4 cup olive oil.
4. Season with the salt and pepper.
5. Preheat the oven to 450 degrees.
6. Grease a small baking dish.
7. Remove the goat cheese from the oil and coat with the bread crumbs.
8. Put in the dish and bake until the cheese is lightly bubbling and golden brown, about 4 to 5 minutes.
9. Meanwhile, toss the greens with the vinaigrette and divide among 4 plates.
10. Place a round of goat cheese on the center of each salad, browner side up.
11. Serve immediately.

olive oil, thyme, bay leaf, goat cheese, balsamic vinegar, kosher salt, freshly ground pepper, bread crumbs, fresh greens

Taken from cooking.nytimes.com/recipes/4856 (may not work)