Baked Goat Cheese and a Salad

Not a very clever title today. I haven't done enough salads on my blog so I decided to include this one which was served for dinner this weekend along with Seafood Fettucini Alfredo. Though the salad tasted good, I was disappointed by the baked goat cheese. It just didn't get brown which I thought would happen. The failure I believe goes to the fact that I baked the cheese in a baking pan as opposed to the baking sheet called for in the recipe. It pays to follow instructions! All in all it was a nice salad and I would definitely make it again. (P.S. I know Gladys, yours wasn't plated as nicely as the one shown above!)
Mixed Greens Salad with Baked Parmesan Goat Cheese
1 5.5-ounce log creamy goat cheese (such as Montrachet), chilled

1 egg

1/4 cup all-purpose flour

1/4 cup panko bread crumbs

1/4 cup grated parmesan

1 1/2 teaspoons dried thyme

1/8 teaspoon cayenne pepper

4 teaspoons lemon juice

1/2 teaspoon salt

1/4 cup extra-virgin olive oil

1 medium shallot, thinly sliced

1/3 cup grape tomatoes, halved lengthwise

6 cups (4 ounces) mixed lettuces

Cut goat cheese log into 4 equal rounds. Place egg in a shallow bowl and beat lightly with a fork. Spread flour in a shallow medium bowl. In another shallow medium bowl, mix panko, parmesan, thyme and cayenne. Coat each cheese round completely with flour, then dip into egg, letting excess drip off, then coat well with panko/parmesan mixture. Place on a baking sheet, cover and refrigerate at least 30 minutes or up to 4 hours.

Whisk together lemon juice, salt and olive oil. Add shallots and tomatoes to dressing and set aside. (Dressing can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature before using.)
To bake goat cheese, arrange a rack at center position and preheat oven to 400 degrees. Bake cheese, uncovered, until heated through and coating is light golden brown, about 6 minutes. Watch carefully.

To serve, toss greens with enough dressing to coat lightly, and mound salad on 4 salad plates. Garnish each serving with a baked goat cheese round.

Makes 4 servings.