Slice the goat cheese into 12 (½ inch thick) slices. The cheese tends to stick to the knife so using (unflavored :)) dental floss is a clean and easy way to cut it.
DIp each slice into the beaten egg and then into the bread crumbs making sure that each cheese slice is completely coated.
Place the slices on a rack and chill in the refrigerator for at least 15 minutes. (This can be done up to 4 hours ahead of time and kept in the refrigerator.)
When ready to serve, heat 1 Tablespoon of butter and 1 Tablespoon of olive oil in a saucepan over medium-high heat until just smoking.
Cook the goat cheese rounds on both sides until browned on the outside (less than 1 minute on each side).
Lay on top of the prepared salads.
Salad Directions
Prepare the salad dressing by placing the vinegar, mustard, mayonnaise, garlic, salt, and pepper in a small bowl and combine with a whisk.
While whisking, slowly add the olive oil until the dressing is emulsified. Set aside until you are ready to toss the salad.
Toss the salad with the desired amount of dressing. Serve each salad plate with the salad and top with 1 or 2 warm goat cheese rounds.
Notes
Gr8 Make Ahead Tips
The goat cheese rounds can be prepared for cooking up to 4 hours before serving.
The cooked rounds can be made and kept in a low warm oven for an hour before serving.