Warm Crispy Goat Cheese Salad with Poppyseed Vinaigrette

Freeze the goat cheese for 15 minutes to make it easier to slice.

While the cheese is freezing, prepare the dressing. Combine all ingredients except poppyseeds in a blender and process until completely smooth. Stir in poppyseeds and adjust seasoning to taste, adding more sweetener, vinegar, or salt as desired.

Set up 3 plates for breading. Add the glucomann to the first, whisked egg to the second, and pork panko to the third. Lightly coat the slices in glucomann then dip in egg and finally, coat thoroughly with pork panko. Set aside until all are coated.

Heat a medium size pan over medium-high heat. Add a thick layer of avocado oil to the pan and heat until shimmering, or about 350ºF. Add the coated cheese slices and fry until golden brown and crisp, about 1 minute. Flip and cook the second side until golden, another minute or so. Transfer to a paper towel lined plate to remove any excess oil.

In a large bowl, toss the salad greens with the dressing. Start by using half the dressing and add more, if desired. Coat the leaves evenly then add to serving plates. Scatter with berries and then top with fried goat cheese rounds and serve immediately.