Salad greens with Balsamic Vinegar and Baked Chevre Goat Cheese

-Preheat the oven to 400 degrees.  
-Coat a small baking pan with 1 TBS extra-virgin olive oil.
-Place¾ cup bread crumbs in a flat bowl.
-Place 2 TBS extra-virgin olive oil into another small bowl.
-Cut 6 ounces very cold chevre goat cheese into 4 rounds.
-Dip each round into the oil and coat with the breadcrumbs.  
-Transfer to the baking pan and proceed with the others.
-Bake until the rounds turn golden brown, about 8 minutes.
-Wash and dry a head of 1 head of lettuce.
For the dressing, whisk together 1 TBS Balsamic vinegar and 4 TBS walnut oil or extra-virgin olive oil with some salt and pepper.
-Drizzle the dressing over the greens, add 2 TBS chopped chives and toss to coat.  
-Put the salad on individual plates and top with a goat cheese round.