1 (6 oz.) log Vermont goat cheese
1/2 c. plus 3 tbsp. extra virgin olive oil
4 sprigs fresh thyme
3/4 c. fine bread crumbs
1 tsp. dried thyme
1 head radicchio
1 bunch arugula
1 sm. head Boston lettuce
1 tbsp. wine vinegar
1 tbsp. balsamic vinegar
3 tbsp. canola oil
Salt and black pepper
2 tsp. Dijon mustard
1/2 baguette

Cut the cheese into 4 equal pieces. Pour the 1/2 cup oil into a small shallow bowl and turn the cheese in oil to coat well. Crush the thyme sprigs in your hand and add to the cheese. Cover with plastic wrap and refrigerate overnight.

To serve, wash, dry and tear up the salad greens. Place in salad bowl and chill. Mix the bread crumbs with the dried thyme and coat the cheese pieces with the mixture. Place on a small foil-lined tray and bake at 350 degrees for 15 minutes (this can be done in a toaster oven).

Meanwhile, in a small bowl, beat the mustard with salt and pepper. Stir in the vinegars and mix well. Slowly whisk in the remaining olive oil and the canola oil. Toss this with the salad greens and arrange on 4 plates. Top each salad with a piece of baked cheese and serve with freshly cut slices of baguette for the cheese. Serves 4.