|Prepare the dressing. In a small bowl, combine the shallot, vinegar, and fresh herbs. Whisk to blend, then slowly add the oil to emulsify. Season with salt and pepper and set aside. khklk|
|Prepare the goat cheese dredging. Combine the pistachios, bread crumbs, and thyme.|
|Use dental floss to slice the goat cheese into medallions. If time is available, allows the goat cheese to chill in the fridge.|
|Dip a chilled goat cheese round into 1 tablespoon of olive oil, then dip into the bread crumb pistachio mixture.|
|In a large bowl, toss the salad greens with the dressing. Distribute onto 6 serving plates.|
|Heat a small skillet over medium heat for 1 minute. Spray the skillet with non-stick spray and place 4 medallions into the pan. Cover and allow to cook for 15 seconds. Flip quickly and allow to soften on the opposite side for 15 more seconds. Transfer the warmed cheese on top of the salad greens. Repeat for remaining medallions.|
Heat the goat cheese medallions in batches. The cheese will melt rather than soften if warmed too long in an uncovered skillet.