1 Tablespoon fresh thyme, chopped 1 Tablespoon fresh parsley, chopped 1 Tablespoon fresh basil, chopped 1/2 teaspoon fresh ground pepper 1/4 teaspoon salt Two 4 ounce logs of goat cheese, each cut in half crosswise and then again lengthwise, then pressed into 1/2" disks 2 egg whites, lightly beaten 1 Tablespoon olive oil 1/2 cup black olives, drained 1 tomato cut into wedges 4 handfuls of gourmet greens, washed and dried
For vinaigrette: 2 garlic cloves, peeled and halved 1/4 cup olive oil 1 Tablespoon chopped fresh basil 2 Tablespoons red wine vinegar 1 Tablespoon Dijon mustard
For vinaigrette: Place oil and garlic in a small bowl and microwave for 30 seconds. Reserve oil and mash garlic with a fork. Add garlic, basil, vinegar and mustard to reserved oil and whisk until blended. Season to taste with salt and pepper.
For salad: In a small bowl combine, thyme, parsley, basil, pepper, and salt. Dip each cheese disk in egg whites and then into herbed mixture; coating each completely. Cover cheese disks with plastic wrap and refrigerate for at least an hour.
Place greens, tomatoes and olives in a bowl and toss with vinaigrette. Divide salad amoung 4 salad plates and top each with 2 cheese rounds.