Arugula and Radicchio Salad with Warm Goat Cheese and Olive Dressing | America's Test Kitchen

Ingredients

• 3 tablespoons fine, unflavored dried bread crumbs
• 2 teaspoons minced fresh thyme leaves
• 2 teaspoons minced fresh rosemary
• 1 small log goat cheese (4 ounces), cut into 6 equal rounds
• 1 tablespoon extra-virgin olive oil
• 1 medium clove garlic, minced
• 3 tablespoons red wine vinegar
• 1/2 cup oil-cured black olives, pitted and chopped fine
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 4 large bunches arugula, washed, dried, stems trimmed and leaves torn into bite-sized pieces (about 6 1/2 cups, loosely packed)
• 1/3 cup extra-virgin olive oil
• 1 medium head radicchio, washed, dried, and leaves torn into bite-sized pieces (about 2 1/2 cups, loosely packed)