You'll get a wow when you present this restaurant-style salad of baby greens topped with baked black sesame seed-coated goat cheese, roasted red peppers and artichoke hearts to your dinner guests.
Toast seeds in small skillet on medium-high heat until fragrant. Place on shallow plate. Stir in bread crumbs. Brush goat cheese log with sesame oil. Roll in sesame seed mixture, coating well. Place in freezer for 30 minutes
Preheat oven to 400°F. Slice goat cheese into 12 rounds, using serrated knife. Place on baking sheet. Bake 8 minutes or until golden brown. Let stand 2 minutes before placing on salad
Meanwhile, mix oil, vinegar, garlic powder, ground mustard, and sea salt and pepper to taste in small bowl with wire whisk. Drizzle over salad greens in large bowl; toss to coat. Top with roasted peppers, artichoke hearts and cheese rounds