Basil Goat Cheese Rounds

With all of this crappy winter weather that seems to have no end, we are craving summer (or at least temperatures in the 50s+) more than ever!  We figured that one way to beat the snowy blues is to have a giant salad for dinner.  I had planned to roast some beets and mix them with some greens, goat cheese and a homemade vinaigrette, but then I saw these beauties from What's Cooking Chicago and thought they would be a great addition to the salad, rather than just crumbles of goat cheese.  I think I just found my new favorite "go-to" salad with all the fixins!

8 ounces Goat Cheese, softened
2-3 tablespoons Fresh Basil, finely minced
1 tablespoon Fresh Parsley, finely minced
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Freshly Cracked Black Pepper (I added this)
1 Egg
1/2 cup Breadcrumbs

In a medium sized bowl, combine the goat cheese, herbs, garlic and onion powders, and some freshly cracked black pepper, to taste.  Cream the ingredients until they are fully incorporated.  Using a scoop or spoon, form a golf ball sized ball of the mixture in your hands, then flatten it to form a disk.  Continue forming disks until all of the mixture has been used up.  I halved the recipe and made 8 small disks.  Place the breadcrumbs in a small dish.  In another small dish, whisk the egg.  Dip each goat cheese disk into the egg, then dredge in the breadcrumbs.  Place the coated disks into the freezer to firm up for at least 1 hour.  After they are firm, bake at 375 degrees, on a lightly greased cookie sheet, for 5-8 minutes, or until warmed through and soft when you gently press the center.

For the Vinaigrette:
1/2 cup Olive Oil
1/4 cup Balsamic Vinegar
2-3 Garlic Cloves, minced
Salt & Pepper, to taste

Place all ingredients in a Ball jar and cover.  Shake until combined.  **I may never buy a bottle of salad dressing again!