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1
In a small, shallow bowl, mix the bread crumbs with salt and pepper, to taste.
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2
In another small, shallow bowl, beat the egg just until blended.
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3
Dip each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place.
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4
Cover and refrigerate the coated cheese rounds for about 15 minutes.
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5
Center the tomato slices on 4 salad plates and season with salt and pepper.
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6
Heat a large nonstick skillet over moderately high heat and pour in 2 tablespoons olive oil.
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7
When the oil is almost smoking, add the cheese rounds.
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8
Cook until lightly browned, about 45 seconds.
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9
Turn them over and cook on the other side until the cheese just feels quivery, about 45 seconds longer, depending on the thickness of the rounds.
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10
Place a cheese round on each tomato slice.
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11
In a bowl, toss the herbs with a light drizzle of olive oil, a splash of red wine vinegar, and salt and pepper, to taste.
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12
Mound the herbs on top of the cheese, dividing them evenly.
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13
Serve immediately.
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14
Michael's Notes: This salad looks best when the tomato slice and the goat cheese slice are about the same size.
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15
So if you can only find goat cheese in small logs, you may want to serve 2 goat cheese rounds to each diner and perch them on slices of smaller tomatoes.
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16
Be sure you take all the stems off the herbs carefully so your guests can enjoy just the soft leaves.
