- ½ pound fresh goat cheese (one 2 by 5-inch log)
- 1 cup extra virgin olive oil
- 3 to 4 sprigs fresh thyme, chopped
- 1 small sprig rosemary, chopped
- ½ sour baguette, preferably a day old
- 1 tablespoon red wine vinegar
- 1 teaspoon sherry vinegar
- Salt and pepper
- ¼ cup extra virgin olive oil, walnut oil, or a combination
- ½ pound garden lettuces, washed and dried
- Carefully slice the goat cheese into 8 disks about ½ inch thick. Pour the olive oil over the disks and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to a week.
- Preheat the oven to 300°F. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed.
- Preheat the oven to 400°F. (A toaster oven works well.) Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.
- Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in the oil and a little freshly ground pepper. Taste for seasoning and adjust. Toss the lettuces lightly with the vinaigrette and arrange on salad plates. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.