1 (8-ounce) goat cheese log
3/4 cup extra-virgin olive oil, divided, plus more for greasing
3 thyme sprigs
1/2 cup plain dry breadcrumbs
1/2 teaspoon dried thyme
1/4 cup red wine vinegar
Kosher salt
Freshly ground black pepper, to taste
8 cups loosely packed lettuce leaves
Garlic Croutons
Divide goat cheese into 4 or 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or overnight.
Preheat oven to 400°F. Stir together breadcrumbs and dried thyme in a small bowl. Remove cheese rounds from oil, and coat thoroughly with breadcrumb mixture. Transfer to a lightly greased baking sheet. Bake in preheated oven until golden brown and bubbly, 10 to 12 minutes.
Meanwhile, place vinegar in a small bowl and season with salt and pepper; whisk in remaining 1/2 cup oil.
Toss lettuce leaves with vinaigrette to lightly coat. Mound dressed lettuce on each of 4 plates. Top each with warm goat cheese rounds. Serve immediately with croutons.
