Ingredients
4 ounces goat cheese (chèvre)
1 cup panko breadcrumbs
1 egg
extra virgin olive oil for frying
2 bags mixed greens
½ cup candied pecans
raspberry-balsamic vinaigrette

Directions
Open the small log of chèvre cheese and let come to room temperature. Using plastic wrap roll the log until it becomes small in diameter and elongates to 6"-8". Keep wrapped and chill in the bottom of the refrigerator or freeze briefly. In a large bowl add mixed greens and dress with raspberry-balsamic vinaigrette. Toss in candied pecans. In a large skillet over medium heat add olive oil. Cut rounds of cheese, coat in beaten egg then panko, and quickly fry in olive oil until golden brown. Portion salad onto individual serving plates and top with rounds of warm goat cheese.

Serves 5-6