Warm, soft melted cheese complements a green salad laced with fresh herb leaves.
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1/2 cup Italian vinaigrette or honey mustard dressing
1/2 cup panko or dried bread crumbs
4 (1/2-inch thick) ounce slice Land O Lakes® Provolone Cheese, cut into 36 (1/2-inch) cubes
4 cups mixed baby salad greens
1 cup fresh whole herb leaves (such as parsley, basil, mint or cilantro)
3/4 cup small cherry tomatoes
Heat oven to 400°F. Line baking sheet with aluminum foil; set aside.
Place 1/4 cup dressing into shallow bowl. Place bread crumbs in another shallow bowl. Dip each piece of cheese into dressing; shake off excess dressing. Coat with bread crumbs. Place cheese onto prepared baking sheet. Bake 2-3 minutes or just until soft. (Do not overbake.)
Arrange salad greens, herbs and tomatoes on 8 individual salad plates. Drizzle with remaining dressing. Place 4 cubes toasted cheese on each salad. Serve immediately.
The crumb-coated cheese cubes can be made well ahead of time. Refrigerate, covered on baking sheet or in a covered container. Bake just before serving.