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Put the garlic slices and oil in a small glass bowl and microwave on high power for 1 minute. Remove from
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the heat and stir in the balsamic vinegar, salt, and pepper to taste.
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Using a sharp knife dipped into hot water and wiped dry, a cheese wire, or a piece of (unflavored) thick
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dental floss, slice the goat cheese into 8 pieces slightly less than 1 inch thick. Place on a large plate.
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Line a baking sheet with parchment or waxed paper. Place the flour, eggs, and panko in three separate
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shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs
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and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on the
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lined baking sheet. Refrigerate until ready to fry.
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Trim off the tough bottom ends of the asparagus spears. Peel the stems, and then cut into diagonal pieces
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about 2 inches in length. Cook the asparagus in a medium saucepan of boiling salted water for about 1
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minute after the water returns to a boil. Immediately plunge the cooked asparagus into a bowl of ice water to stop the cooking. Drain well and refrigerate until ready to use.
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Heat the oil in a large non-stick skillet over medium heat. Add the cheese slices and cook until lightly
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browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and
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place on a baking sheet lined with several layers of paper towels to drain. The Cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes.
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To serve, place 4 pieces of tomato in the center of each of four large chilled plates. Top with 2 spears of
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the asparagus. Place the greens on top of the vegetables, and spoon the vinaigrette over all. Place 2
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slices of the warm goat cheese on one side of each salad and serve.
