Place vinegar, lemon juice, Dijon mustard, garlic and anchovy paste in small bowl. Whisk together until blended. Slowly whisk in olive oil until emulsified (can also be done in a mini processor). Stir in parsley and season with salt and pepper to taste.
Preheat oven to 325 degrees.
Divide goat cheese into 4 portions and shape each portion into a patty. Roll each portion in chopped walnuts, pressing lightly to make them adhere. Place goat cheese patties on baking sheet and heat for 5 minutes, just until warm.
Divide greens onto 4 chilled plates. Place 1 warmed goat cheese patty on each mound of greens. Drizzle with vinaigrette and serve immediately.