Process the Melba Toasts in a food processer until fine like breadcrumbs, for about a minute and a half.
Cut the goat cheese into equal pieces using a dental floss or kitchen twine. (Please see picture and explanation above.)
Roll each piece to make a small ball (in the size of a golf ball) using your hands.
Coat each goat cheese ball with chopped thyme and chive herb mixture.
Whisk eggs with Dijon mustard in a small ball. Transfer, now herb coated goat cheese balls in to this mix.
Using your hands, press the Melba Toast crumbs (seasoned with pepper) into the egg mixture to make sure that they are nicely adhered.
Place them on a sheet pan lined with parchment paper.
Place the baking sheet in to freezer and freeze them for 30 minutes.
Place the rack to the top position and pre-heat oven to 475 F degrees.
Meanwhile whisk the oil, vinegar, mustard, shallot (or red onion) and salt in a small bowl until combined. Set aside.
Remove the cheese from the freezer and lightly brush all sides of each cheese ball with olive oil. Transfer the baking sheet in to the oven and bake for 8 minutes. If they are completely frozen bake them for 10 to 12 minutes.
Using a spatula place the cheese to a paper towel lined plate and let cool for 3 minutes.
Place the green salad in a bowl and drizzle with the salad dressing. Toss to coat.
Divide green salad among individual plates; place as many goat cheese balls as you want and serve.