Toasted Goat Cheese Salad with Raspberries

Makes 8 servings.

Goat cheese
1 cup plain breadcrumbs
1 tablespoon dried Italian herb blend
1 tablespoon cracked black pepper
1 teaspoon salt
1 (12 ounce) log goat cheese
2 eggs, slightly beaten
2 ounces butter or margarine
1 teaspoon minced garlic

Dressing
1 tablespoon minced, fresh garlic
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon Italian herb blend
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil

Salad
12 to 16 ounces fresh organic baby greens, rinsed and spun dry
1 pint fresh raspberries, rinsed and dried

To make the goat cheese: Mix together breadcrumbs, herbs, pepper and salt in a shallow dish. Using unflavored dental floss held taut between your index fingers, slice the goat cheese into eight, approximately one-inch-thick slices.

In a small, shallow bowl, slightly beat the eggs. Dip the slices into the egg and then the breadcrumbs. Allow to rest on a sheet of wax paper.

Heat the butter in a large, nonstick saut