Orchard Salad with Crispy Fried Goat Cheese

Directions

1. Heat 3 cm of canola oil in a cast iron skillet until it reaches 180°C; hold at that temperature.
2. Meanwhile, roll the Goat Cheese into 10 equal sized balls. Press down to flatten each one.
3. Place the flour, beaten eggs, and panko in separate shallow bowls. Coat each cheese medallion in flour, then dip into the egg and shake off the excess. Next, roll in the panko.
4. Place on a baking sheet and put in the freezer for 20 minutes, until firm when poked.
5. At this point, the cheese medallions can be refrigerated until needed (but use by end of day).
6. Working with two or three at a time, carefully place the goat cheese balls in the oil. Fry, rotating the balls every 20 to 30 seconds, until all sides are browned. Blot on a paper towel.
7. In a mixing bowl, combine the arugula, cucumbers, strawberries, cherries, peaches, dill, and basil; season with salt and pepper.
8. In a small bowl, whisk the olive oil and lemon juice with more salt and pepper until emulsified.
9. Pour the dressing over the salad and toss well to coat.
10. Add warm, crispy fried Goat Cheese balls, hot honey drizzle, and pistachios to the salad.