Crispy Goat Cheese Salad - My Life as Mrs

(tweaked)

Ingredients:

For the Champagne Vinaigrette:
1/2 cup champagne vinegar
1/2 lemon, juiced
3 cloves garlic, grated
3 tablespoons honey
2 tablespoons dijon mustard
3/4 cup olive oil
salt & pepper, to taste
For the Crispy Goat Cheese:
8 ounces goat cheese, but into 12 1/2" thick rounds (pressed to 1/4-1/7 inch thin)
1 large egg beaten
3/4 c almond meal
1 teaspoon salt
freshly cracked black pepper
2 tablespoons coconut oil
For the Salad:
2 bags of Mixed Greens
1/4 of a red onion, thinly sliced
2 pears, cored and thinly sliced

Directions:

For the Champagne Vinaigrette:
Whisk together all ingredients and set aside until ready to use.
For the Crispy Goat Cheese:
Preheat oven to 400º. Prepare a baking sheet with parchment paper.
Add the beaten egg to one shallow dish. In a second dish, combine the almond meal, salt, and pepper. One at a time, place each goat cheese round between 2 sheets on plastic wrap. Press to 1/4"-1/8" using the bottom of a glass. Dip each slice in the egg wash and then the meal mixture. Place on prepared baking sheet. Repeat until all are ready on a baking sheet.
Brush each goat cheese round with coconut oil and bake until ready crispy and golden (8-12 minutes). Allow to cool slightly on a baking sheet and then carefully remove with spatula.
For the Salad:
Toss the mixed greens, pears,and red onion with the champagne vinaigrette. Dish individual servings out and top each individual salad with 2 crispy goat cheese rounds and grilled chicken (if adding).