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Yield
Serves : 6

How to Make It

Step 1    

In a large bowl, combine the lemon juice, vinegar, basil, 1/4 teaspoon of the garlic, 1 tablespoon of the parsley and a pinch each of salt and pepper. Whisk in the oil in a thin stream until emulsified.

Step 2    

In a shallow bowl, toss the bread crumbs with the remaining 1/4 teaspoon garlic and 1 tablespoon parsley, the mixed herbs and the 1 tablespoon melted butter. Press the crumbs onto both sides of the goat cheese disks.

Step 3    

Melt the remaining 1 tablespoon butter in a large nonstick skillet. Add the goat cheese and cook over high heat until toasted on the bottom, about 1 minute. Carefully turn and cook until toasted, about 30 seconds more.

Step 4    

Add the mesclun to the dressing and toss. Mound the salad on 6 plates, set a warm goat cheese disk on each and serve at once.

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