Toasted Goat Cheese with Mesclun

• 2 teaspoons fresh lemon juice
• 2 teaspoons malt vinegar
• 1 teaspoon finely chopped fresh basil
• 1/2 teaspoon minced garlic
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup plus 2 tablespoons homemade dry bread crumbs
• 1 1/2 teaspoons finely chopped mixed fresh herbs, such as thyme, rosemary and dill
• 2 tablespoons unsalted butter1 tablespoon melted
• One 11-ounce log of fresh goat cheese, cut crosswise into 6 disks and chilled
• 1/2 pound mesclun mix

1. In a large bowl, combine the lemon juice, vinegar, basil, 1/4 teaspoon of the garlic, 1 tablespoon of the parsley and a pinch each of salt and pepper.
2. Whisk in the oil in a thin stream until emulsified.
3. In a shallow bowl, toss the bread crumbs with the remaining 1/4 teaspoon garlic and 1 tablespoon parsley, the mixed herbs and the 1 tablespoon melted butter.
4. Press the crumbs onto both sides of the goat cheese disks.
5. Melt the remaining 1 tablespoon butter in a large nonstick skillet.
6. Add the goat cheese and cook over high heat until toasted on the bottom, about 1 minute.
7. Carefully turn and cook until toasted, about 30 seconds more.
8. Add the mesclun to the dressing and toss.
9. Mound the salad on 6 plates, set a warm goat cheese disk on each and serve at once.

lemon juice, malt vinegar, fresh basil, garlic, parsley, salt, extravirgin olive oil, bread crumbs, herbs, goat cheese

Taken from www.foodandwine.com/recipes/toasted-goat-cheese-with-mesclun (may not work)