For the goat cheese rounds:
Preheat the oven to 400 degrees.

-Coat a small baking pan with 1 TBS extra-virgin olive oil.

-Place ¾ cup bread crumbs in a flat bowl.

-Place 2 TBS extra-virgin olive oil into another small bowl.

-Cut 6 ounces very cold chevre goat cheese into 4 rounds.

-Dip each round into the oil and coat with the breadcrumbs.

-Transfer to the baking pan and proceed with the others.

-Bake until the rounds turn golden brown, about 8-10 minutes.

For the scapes:
-Cut 4 or 5 scapes into 4-inch lengths, discarding the flat, top 2-3 inches of the flower bud (the rest of the bud is edible).

-Sauté in some olive oil or butter over medium heat until lightly browned and soft, about 7-10 minutes.

-Wash and spin dry 2 heads of little gem lettuce.

For the dressing, whisk together the following:
1 TBS Balsamic vinegar
4 TBS olive oil
some salt and pepper

-Drizzle the dressing over the greens and toss to coat.

-Put the salad on individual plates and top with a few scapes and a goat cheese round.