This salad may have a few ingredients that you aren't used to having mixed with greens, but I assure you the flavor combinations are well balanced & compliment each other nicely. (Especially the slightly warm goat cheese with the tart cherries!)
2 T. Olive oil
2 T. Finely chopped shallot
2 T. Chopped fresh tarragon
1 T. Fresh lemon juice
3/4 t. Finely grated lemon peel
3/4 C. Sliced almonds (about 3 ounces)
1 Large Egg
1 T. Water
1 11 oz log Soft goat cheese, cut into 6 rounds
6 S. Mixed baby greens or baby spinach
1 C. Halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
1/2 C. Strips fresh fennel bulb
1. Preheat oven to 400°F.
2. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
3. Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet.
DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
4. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
5. Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.
Recipe & photo from Epicurious.