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1
Carefully slice the goat cheese into 8 disks about 1/2 inch thick.
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2
Pour the extra virgin olive oil over the disks and sprinkle with the minced herbs.
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3
Cover and store in a cold place for several hrs or possibly up to a week.
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4
Preheat the oven to 300 F. Cut the baguette in half lengthwise and dry out in the oven for 20 min or possibly so, till dry and lightly colored.
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5
Grate into fine crumbs on a box grater or possibly in a food processor.
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6
The crumbs can be made in advance and stored till needed.
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7
Preheat the oven to 400 F (A toaster oven works well.)
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8
Remove the cheese disks from the marinade and roll them in the breadcrumbs, coating them thoroughly.
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9
Place the cheeses on a small baking sheet and bake for about 6 min, till the cheese is hot.
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10
Measure the vinegars into a small bowl and add in a big healthy pinch of salt.
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11
Whisk in the oil and a little freshly grnd pepper.
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12
Taste for seasoning and adjust.
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13
Toss the lettuces lightly with the vinaigrette and arrange on salad plates.
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14
With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.
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15
We have kept this dish on the menu every day since we opened.
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16
We vary the accompaniment sometimes, according to what's available, adding slices of ripe pear and watercress in the fall, for instance, or possibly rocket leaves and hazelnut oil.
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17
Delicious as a first course, it can also be served after a meal, as a combination salad-and-cheese course.
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18
Our goat cheese is made for us in Sonoma County.
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19
Investigate fresh local goat cheeses in your area, or possibly use a French chevre.
