Garden Lettuces with Baked Goat Cheese

• 3 small logs fresh goat cheese (12 to 14 oz. total)
• 1/2 cup extra-virgin olive oil; more as needed
• 3 to 4 sprigs fresh thyme 
• About 1 cup fine fresh breadcrumbs
• 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
• 2 to 3 Tbs. sherry vinegar or redwine vinegar
• Salt and freshly ground black pepper to taste
• 3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight.

Heat the oven to 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.

In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.

Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.