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1
Mix all of dressing ingredients together. Add salt and pepper to taste. Place in refrigerator until ready to use.
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2
Take goat cheese out of refrigerator to soften. Grate garlic and mix with oregano and cream. Mix softened goat cheese with herb cream mixture and set aside.
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3
Preheat oven to 375u00b0 F. Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Roast in oven for about 20 minutes or until tomatoes burst and brown in a few spots. Take out of oven and set aside.
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4
Raise oven temperature to 400u00b0 F.
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5
Pour a heaping tablespoon of parmesan on a silicone or parchment lined baking sheet. Repeat with 1/2 cup parmesan cheese spacing cheese at least 1/2 inch apart. Reserve 1/4 cup parmesan for serving. Bake for about 5 minutes until crisp and golden brown. Cool.
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6
Clean romaine lettuce and trim. Place between damp paper towels and place in refrigerator until ready to use.
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7
Pipe a portion of goat cheese mousse on bottom of one salad plate (depending on how much goat cheese you like). I use a ziploc bag with the corner cut off to make a pretty design or you can always spoon on the bottom. Repeat with remaining salad plates.
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8
Toss romaine very lightly with dressing (be very sparse as I always put a little dressing on top of finished salad). Divide lettuce between salad plates.
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9
Divide roasted tomatoes on top of salad. Drizzle about a tablespoon of dressing on lettuce and sprinkle with parmesan. Add parmesan crisp and serve.
