Crispy Goat Cheese Salad

• 1 1/2 cups fresh bread crumbs
• Kosher salt and freshly cracked black pepper
• 1/4 cup rosemary infused olive oil, plus 3 teaspoons
• 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
• 1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
• 4 ounces baby mixed greens, washed and dried

1. Preheat the oven to 375 degrees F.
2. In a small bowl, mix the bread crumbs with salt and pepper, to taste.
3. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork.
4. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes.
5. Allow to cool, then toss in chopped thyme.
6. Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste.
7. Coat the cheese on all sides with toasted bread crumbs.
8. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
9. Divide the mixed baby greens between 4 plates.
10. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.

bread crumbs, kosher salt, rosemary infused olive oil, thyme, goat cheese, mixed greens

Taken from www.foodnetwork.com/recipes/claire-robinson/crispy-goat-cheese-salad-recipe.html (may not work)