Baked Chevre & Balsamic Vinaigrette

In this recipe, hot goat cheese or chevre, is baked and placed on a bed of lively and piquant Cook's Garden Provencal Mesclun greens.

Brush one six-ounce round of goat cheese with melted butter. Roll in breadcrumbs mixed with 1-tablespoon herbes de Provence and set aside. Just before serving, preheat oven to 400* and bake cheese for 10 minutes. Make a dressing by whisking together 4 tablespoons Balsamic vinegar with 1/2 cup olive oil, 2 minced garlic cloves, and 2 teaspoons Dijon style mustard. Season with salt and freshly ground pepper to taste. Dress the salad of Cook's Garden Provencal Mesclun greens and place the hot baked goat cheese in the center, or cut into sections and divide between several plates.