Instructions: For Vinaigrette: Place garlic and oil in small glass measuring cup or ramekin. Cover tightly with plastic wrap and microwave 30 seconds. Transfer garlic to small bowl. Reserve oil.

Using fork, coarsely mash garlic. Add basil, vinegar, and mustard to mashed garlic. Whisk until smooth. Gradually whisk in reserved garlic oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and rewhisk before using.)

For Salad: Mix first 6 ingredients in medium bowl to blend. Dip each cheese round into egg whites, turning to coat. Coat each with breadcrumb mixture. Transfer coated cheese rounds to plate. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

Prepare barbecue (medium-high heat). Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat. Add cheese rounds and cook until golden and crisp, about 3 minutes per side. Transfer to plate.

Brush bread slices on both sides with olive oil. Grill until beginning to toast, about 3 minutes per side. Transfer to plate.

Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper. Divide salad among 6 plates. Top each with 1 cheese round and 1 slice grilled bread. Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.

This recipe yields 6 servings.

Comments: The goat cheese must be coated and refrigerated at least one hour (and up to eight hours) before cooking.

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