foolproofliving

0 Line a small baking sheet with parchment paper and set it aside.
1 Prep your dipping station: First, place fresh herbs on a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
2 Divide goat cheese into 8 equal portions. You can use a knife, but I find that it is easier to use dental floss or kitchen twine. To do so, slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log. Roll each piece into a small disk (or a ball).
3 Roll each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), followed by the panko mixture pressing gently to ensure that it is fully coated with the panko breadcrumbs.
4 Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
5 Meanwhile, make the salad dressing by whisking together olive oil, red wine vinegar, shallot, and salt and pepper.
6 Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes.
7 To assemble the salad, place salad greens in a salad bowl and drizzle them with the dressing. Give it a big toss.
8 Divide the salad amongst four salad plates and top each plate with two baked goat cheese balls.