• Cut the goat cheese logs into 8 equal rounds. Combine the panko, herbs and spices in a bowl and mix thoroughly.
• Shape the goat cheese pieces into a ball and flatten slightly with your hands. Dip the cheese in the egg and then roll in the panko mixture til well coated.
• Cover and refrigerate at least 1 hour or up to 8 hours.
• Clean greens and tomatoes and chop into bite size pieces as required.
• Heat oil in a heavy skillet over medium heat. Add the cheese rounds and cook about 3 minutes per side til coating is golden and crisp.
• Toss greens and tomatoes in a bowl and toss with vinaigrette (see below for vinaigrette). Divide salad among 4 plates and position 2 goat cheese patties on each plate.
• Serve while goat cheese is warm.

Vinaigrette

• Place garlic in the oil in a microwaveable cup. Cover with plastic wrap and microwave on high for 30 seconds. Remove garlic to a bowl or cutting board. Reserve oil.
• Using 2 forks cream the garlic and add basil, vinegar and mustard to the garlic mash. Gradually whisk in the garlic oil. Season with salt and pepper to taste.