Place bread crumbs on a small plate.

Cut fresh goat cheese into 2 equal rounds. Brush each round on all sides with olive oil and then press into bread crumbs to coat; transfer to another small plate. Cover loosely with plastic wrap and refrigerate for 30 minutes to 1 hour.

When ready to prepare salad, preheat oven to 425°F.

Place a small piece of parchment paper on a baking sheet. Transfer chilled goat cheese rounds to prepared baking sheet and bake 10 minutes, or until lightly brown on the outside and soft in the middle. (You can broil the tops for a few seconds if you'd like the breadcrumbs to be more crunchy)

Meanwhile, place Savoy cabbage in a large salad bowl.

Heat a skillet over medium-high heat, add bacon pieces. Cook and stir until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon. Add shallots to skillet; cook and stir until softened, about 1 minute. Add red wine vinegar; reduce heat and simmer one minute more. Season to taste with salt and pepper.

Pour warm dressing over cabbage, add bacon and toss to coat evenly. Divide between two salad bowls and top each with a warm goat cheese round. Serve.