1/4 cup plus 2 tablespoons homemade dry bread crumbs
1 1/2 teaspoons finely chopped mixed fresh herbs, such as thyme, rosemary and
2 tablespoons unsalted butter1 tablespoon melted
One 11-ounce log of fresh goat cheese, cut crosswise into 6 disks and chilled
1/2 pound mesclun mix
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.
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.
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.
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.