Warm Goat Cheese Salad

If you like, coat the goat cheese with the bread crumbs early in the day, then refrigerate for last-minute baking.

1⁄4 cup plain dried bread crumbs

1 tablespoon chopped fresh parsley

1 tablespoon olive oil

1⁄4 teaspoon coarsely ground black pepper

1 log (5 to 6 ounces) mild goat cheese

8 ounces mixed baby salad greens

3 tablespoons Classic French Vinaigrette

• Preheat oven to 425°F. In small bowl, stir bread crumbs, parsley, oil, and pepper until well blended. Slice goat cheese crosswise into 6 equal disks. Place on waxed paper; use bread-crumb mixture to coat cheese disks, patting crumbs to cover evenly.
• Place crumb-coated cheese disks on cookie sheet and bake until crumbs are golden, 8 to 10 minutes.
• Meanwhile, in large bowl, toss salad greens with dressing to coat. Divide greens among 6 salad plates and top each serving with a warm goat-cheese disk.

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Makes 6 first-course servings.

Prep: 15 minutes

Bake: 8 minutes.