Goats Cheese

Yield: 4

Ingredients:

1/2 cup sesame seeds.
1 tablespoon fresh thyme, minced, save some sprigs for garnish.
1 teaspoon coarse cracked black pepper 2-3.5 oz California Crottin, split diagonally (4 total pieces).
1 pound arugula, prepped.
2 tablespoons pommery mustard (whole grain).
3 tablespoons red wine vinegar 2/3 cup extra virgin olive oil.
2 shallots, minced 2 cups sliced shitake mushrooms.
1 cup ripe tomatoes (yellow and red), 1/2 inch dice.
1 crusty loaf sour dough bread, cut into 1 inch slices.
1 head garlic Salt and black pepper, to taste Olive oil, to cook.

Directions:

On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices in seed mixture on cut side only. In a very hot non-stick pan coated lightly with olive oil; pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot sauté pan coated lightly with olive oil, sauté the shallots and shitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown.

Arrange greens on four serving plates and plop one seared Crottin on each salad.
Serve immediately with toasted sourdough.