• To make Fried Goat Cheese Rounds: 
• Cut a spoonful of goat cheese from the block.  Form into a small ball.  Press between hands, forming a small disc. Make as many rounds as needed based on people you are serving (I do one per person).  Place in refrigerator for 10-15 minutes. 
• Break an egg into a small bowl and stir until mixed. 
• On a small plate, pour 1/2 cup of bread crumbs, a good pinch of salt, a little black pepper. 
• Heat up a small skillet with 2 tbsp of olive oil.  
• After the rounds have been in the fridge 10-15 min, remove them and, one at a time, dip each round into the egg and then coat in the breadcrumbs.
• Carefully add the rounds to the hot pan.  Cook quickly on each side until breadcrumbs have browned.  Don't cook too long - you don't want the cheese to melt too much.
• Remove from heat and place aside to cool.  
• To make dressing: 
• In a Mason jar (or other container with a lid), add minced onions, Dijon, red wine vinegar, sugar, 1/4 cup olive oil, a pinch of salt, and some freshly cracked black pepper.   Shake well until dressing is combined.  

To assemble salad:

• Add mixed greens to a platter. 
• Toast the pecans in a small skillet or toaster oven. Be careful not to burn!  Once toasted, add the pecans to the top of the salad. 
• Spread the goat cheese rounds around the salad. 
• Right before serving, drizzle the dressing over the salad.