Serves: 8

2 tablespoons each finely chopped fresh basil, oregano, marjoram, thyme and rosemary (mix together)
1 tablespoon cracked black pepper
1 1/2 teaspoons fennel seeds
3 garlic cloves, flattened
1 1/4 cups olive oil
8 ounces goat cheese
8 servings mesclun
2 tablespoons lemon juice
salt and pepper to taste

In a nonreactive pot, combine half of the herbs with pepper, fennel, garlic and oil.
Heat until mixture starts to bubble. Remove from heat; let cool. Strain through fine sieve; discard solids. Divide cheese into 8 portions and form into small disks (if using logs of cheese, cut into slices). Coat each disk with remaining chopped herbs, pressing lightly into cheese to adhere.
Place cheese into nonreactive container and cover with flavored oil. Ensure cheese is completely covered; add a bit more oil if needed.
Seal tightly and marinate in refrigerator for at least 24 hours before serving. Mix together 1/4 cup of flavored oil drained from cheese, lemon juice and salt and pepper to taste. Toss with salad greens and arrange on plates. Top with cheese disks.

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