4 oz. log semi-soft goat cheese
1 lg. sprig fresh oregano, rosemary, or thyme
1/2 c. extra-virgin olive oil
4 lg. garlic cloves, cut into paper-thin slivers
12 cherry tomatoes, halved
3 tbsp. balsamic vinegar
Salt and freshly milled black pepper
2 sm. bunches Arugula, washed and dried

PREPARE THE CHEESE: At least one day ahead, place the goat cheese in a shallow dish. Bruise the herb leaves by squeezing them between your fingers. Place the sprig on top of the cheese. Coat the cheese with about 1 tablespoon of the oil, pressing the herb into the top of the cheese. Wrap tightly in plastic wrap, and refrigerate.

PREPARE THE SALAD: Remove the goat cheese from the refrigerator and let it come to room temperature.

Meanwhile, coat a small skillet with about 1 teaspoon of the oil and set over low heat. When the oil begins to warm, add the slivered garlic and toast, turning occasionally, until golden. Drain on paper towels. Scoop out most of the seeds from the tomato halves and fill them well with some of the softened cheese.

In a large bowl, combine the remaining oil with the vinegar and season with salt and pepper to taste. Add the Arugula and toss until well coated. Divide the Arugula between 2 plates, add the tomatoes, and sprinkle the garlic over each plate. Suggested wine: Chianti (Ruffino). Suggested bread: Crusty Italian. Serve. Serves 2.