1 1/4 cup fresh white breadcrumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried
11 ounces soft fresh goat cheese, cut into 8 rounds
1 egg, beaten to blend
2 tablespoons plus 3/4 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 3 tablespoons walnut oil
6 cups spring greens
2 large ripe pears, peeled, cored, cut into 1/4-inch-thick slices
1/3 cup chopped caramelized walnuts

Mix breadcrumbs and thyme in glass pie dish. Season goat cheese with salt and pepper. Dip cheese into beaten egg, then into breadcrumbs, coating completely. Cover and refrigerate until ready to use. (Can be prepared 4 hours ahead.)
Whisk vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine spring greens and pears in large bowl.
Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, add cheese rounds to skillet and cook until crisp and brown on outside and soft on inside, about 2 minutes per side.
Toss salad with enough dressing to coat. Divide among 4 plates. Using metal spatula, place 2 cheese rounds in center of each salad. Sprinkle with walnuts.

Serves 4