In a large bowl, add
Fresh Thyme (1 Tbsp)
Fresh Chives (1 Tbsp)
Melba Toast (2 cups)
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 tsp)
Goat Cheese (1 1/2 cups)
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.
Dijon Mustard (2 Tbsp)
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 Tbsp)
Red Wine Vinegar (1 Tbsp)
Dijon Mustard (1/2 Tbsp)
Shallots (1 tsp)
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 Tbsp)
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.
Salad Greens (7 cups)
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.