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1
Place the olive oil in a saucepan and heat until warm.
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2
With the back of your chefs knife, tap the sprigs of thyme, oregano and rosemary to bruise them and release their flavor.
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3
Add the herbs, peppercorns, and coriander seeds to the oil and remove from the heat.
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4
Let the oil cool.
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5
Pour two-thirds of the oil over the goat cheese rounds.
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6
Reserve the remaining oil.
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7
Let the goat cheese marinate in the refrigerator for 2 hours or up to 1 week.
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8
(see Note)
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9
Preheat the over to 400 degrees F. Combine the bacon and bread cubes and place on a baking sheet.
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10
Bake, tossing occasionally, until both the bread and bacon are golden, 7 to 10 minutes.
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11
Leave the oven on.
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12
Combine the mustard, garlic, and red wine vinegar.
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13
Add the reserved olive oil and whisk together.
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14
Season with salt and pepper.
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15
Tear the greens into bite-sized pieces.
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16
Wash well and spin dry.
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17
Season the bread crumbs with salt and pepper.
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18
Remove the goat cheese from the oil and coat with the bread crumbs.
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19
Place on a baking sheet and bake until the cheese bubbles slightly around the edges, 4 to 5 minutes.
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20
Toss the vinaigrette with the greens.
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21
Arrange the greens on a salad plate and place the cheese in the center.
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22
Surround the cheese with croutons and bacon.
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23
Note: This cheese is best when marinated at least 3 to 4 days before using.
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24
The oil can be reused.
