1/2 cup dried bread crumbs
Salt and freshly ground black pepper
1/2 teaspoon water
1 egg
4 rounds fresh goat cheese, about 2 ounces each
4 thick, ripe beefsteak tomato slices
2 teaspoons extra-virgin olive oil, plus more for the salad
2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian (flat-leaf) parsley, chives (1-inch lengths), or young cress
Red wine vinegar
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