In a large bowl, add Fresh Thyme (1 tablespoon) and Fresh Chives (1 tablespoon).
Process the Melba Toast (2 cup) in a food processer until fine like breadcrumbs, for about a minute and a half. Transfer to a mixing bowl and season with Freshly Ground Black Pepper (1 teaspoon).
Cut the Goat Cheese (12 ounce) into equal pieces using a dental floss or kitchen twine.
Roll each piece to make a small ball (in the size of a golf ball) using your hands.
Coat each goat cheese ball with chopped thyme and chive herb mixture.
Whisk large Egg (3) and Dijon Mustard (2 tablespoon) in a small bowl.
Transfer herb coated goat cheese balls in to egg mixture.
Using your hands, press the Melba Toast crumbs into the goat cheese balls to make sure that they are nicely adhered.
Place them on a sheet pan lined with parchment paper.
Place the baking sheet into the freezer and freeze them for 30 minutes.
Place oven rack to the top position and preheat oven to 475 degrees F (250 degrees C).
In a small bowl, whisk Extra-Virgin Olive Oil (3 tablespoon), Red Wine Vinegar (1 tablespoon), Dijon Mustard (1/2 tablespoon), Shallot (1 teaspoon) and Salt (1 pinch) until combined. Set aside.
Remove the cheese from the freezer and lightly brush all sides of each cheese ball with Extra-Virgin Olive Oil (1 tablespoon).
Transfer the baking sheet into the oven and bake for 8 minutes.
Using a spatula place the cheese to a paper towel lined plate and let cool for 3 minutes.
Place the Salad Greens (7 cup) in a bowl and drizzle with the salad dressing. Toss to coat.
Divide green salad among individual plates; place as many goat cheese balls and Freshly Ground Black Pepper (to taste) you want and serve.