| | INGREDIENTS |
| 3 tablespoons | Fine, unflavored dried bread crumbs |
| 2 teaspoons | Minced fresh thyme leaves |
| 2 teaspoons | Minced fresh rosemary |
| 1 | Small log goat cheese (4 ounces), cut into 6 equal rounds |
| 1 tablespoon | Extra-virgin olive oil |
| 1 | Medium clove garlic , minced |
| 3 tablespoons | Red wine vinegar |
| 1/2 cup | Oil-cured black olives , pitted and chopped fine |
| 1/4 teaspoon | Table salt |
| 1/8 teaspoon | Ground black pepper |
| 4 | Large bunches arugula , washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 1/2 cups, loosely packed) |
| 1/3 cup | Extra-virgin olive oil |
| 1 | Medium head radicchio , washed, dried, and leaves torn into bite-sized pieces (about 2 1/2 cups, loosely packed) |
1. Adjust oven rack to center position and heat oven to 375 degrees. Stir bread crumbs and 1 teaspoon each of the thyme and rosemary to combine in a shallow pie pan. Brush goat cheese rounds lightly with 1 tablespoon olive oil and gently press both sides and edges in bread crumb mixture to coat thoroughly with bread crumb mixture (can be done up to 1 hour before serving time and refrigerated on baking sheet until ready to bake).
2. Whisk garlic, vinegar, olives, remaining thyme and rosemary, salt, and pepper in small bowl; gradually whisk in remaining 1/3 cup olive oil; set aside.
3. Just before serving, bake breaded goat cheese rounds until warm throughout but not at all browned, 5 to 7 minutes. Meanwhile, whisk dressing to re-blend and toss greens and dressing to coat in large mixing bowl. Divide dressed greens among 6 serving plates. Remove cheese rounds from oven; top each salad with one round and serve immediately.