A hearty and delicious salad that makes me not hate salads. Because I do. I so do hate salads.
In a medium sized skillet, heat 1 tbsp of olive oil on medium heat.
Dip each round of goat cheese in the beaten egg, and then dip in the panko breadcrumbs. Place in the skillet. Cook until crispy on the bottom, and flip to crisp the other side. Let rest on a plate with a paper towel.
While the cheese is frying, place the greens on individual plates. Top with a pinch of the hazelnuts, and the cooled and roasted beets. Recipe for easily roasting beets can be found here. Place a round of fried goat cheese on the top.
In a small canning jar, combine the remaining 1.5 tbsp of olive oil, pear vinegar, and dijon mustard. Place the lid on and shake it a few times to mix the ingredients. Drizzle a little over each salad. Serve immediately.