Toasted Goat Cheese With Mesclun

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2 teaspoons fresh lemon juice

2 teaspoons malt vinegar

1 teaspoon finely chopped fresh basil

1/2 teaspoon minced garlic

2 tablespoons finely chopped fresh flat-leaf parsley

Salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1/4 cup plus 2 tablespoons homemade dry bread crumbs

1 1/2 teaspoons finely chopped mixed fresh herbs, such as thyme, rosemary and dill

2 tablespoons unsalted butter—1 tablespoon melted

One 11-ounce log of fresh goat cheese, cut crosswise into 6 disks and chilled

1/2 pound mesclun mix

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