1. Place the hazelnuts on a baking tray and toast them in a preheated oven at 180°C for 10 minutes. Peel them and cut them in half.
To Bread the Cheese:
1. Cut the goat cheese into 6-8 pieces. Pat the cheese dry thoroughly and dredge it in the flour, shaking off any excess. Then, dip it in the beaten eggs, and finally coat it well on all sides with the panko.
2. Place the breaded goat cheese on a baking tray lined with non-stick parchment paper and bake in a preheated oven at 180°C for about 15 minutes or until golden brown.
For the Dressing:
1. In a bowl, combine all the ingredients and mix well.
Prepare the Salad:
1. In a salad bowl, combine the mixed salad greens, cherry tomatoes, strawberries, cranberries, figs, toasted hazelnuts, and sprinkle with salt. Add the warm breaded goat cheese, drizzle with the dressing, and serve.
