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1. At least 2 hours before you want to eat your salad, take the goat cheese and divide it into 3 equal-sized portions. Using the heat from the palms of your hands, compress a section of the goat cheese so it forms a nice round and relatively thin patty. Set it on a parchment paper-lined plate (otherwise they will stick to the plate once they freeze) and form the other patties. Set the plate in the freezer and do not touch them for at least 2 hours. You can even leave them in the freezer overnight. If you do this just cover the plate in a sheet of plastic wrap.
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2. Just before you're ready to cook the rounds, set up your breading station: In one bowl, stir together 1/4 cup all-purpose flour with a pinch of salt and pepper. In a second bowl, whisk together 1 egg with a tablespoon of water. In the last bowl, pour in 1/4 cup Italian-style breadcrumbs.
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3. Heat 4 tablespoons of olive oil over medium heat in a small skillet.
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4. Now, take the goat cheese out of the freezer and coat a cheese round with the flour mixture. Shake off the excess flour and coat the cheese with the egg mixture. Shake off the excess again and coat thoroughly with the breadcrumbs. Set it back on the plate and repeat with the other cheese sections. Take them over to your heated oil.
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5. Once the oil is hot, place the rounds in the pan and leave them alone for 2 minutes. As the goat cheese thaws, it might peek through the outside edges of the breadcrumbs, so try not to touch them. If you do, it could disturb the breading and more cheese will ooze out. After 2 minutes, gently flip the rounds using a spatula and fry for another 2 minutes. If they do not look brown enough, fry for another 1 minute.
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6. Once they are finished cooking, remove them from the pan and set on a paper towel to drain and cool for a second. Put your preferred salad mix in a serving bowl. Lay cheese rounds on top, top with a bit of dressing and enjoy!
