Stick the goat cheese in the freezer for a few minutes, which makes it easier to slice cleanly. Do this while you set up a breading station: three shallow dishes each with flour, beaten egg, and nuts or panko. Prepare a sheet pan lined with parchment.

Slice the goat cheese into 8 medallions. Dip each first in flour, then egg, then nuts or panko, coating each piece evenly.

Lay each on the lined sheet pan and return the medallions to the freezer while you make the salad dressing and heat the oil—this helps the goat cheese stay together while frying.

Now prepare the vinaigrette.

Rub the inside of a medium bowl well with the crushed garlic, then discard the clove or reserve for another purpose. In the bowl, whisk together the Champagne vinegar, lemon juice, Dijon mustard, honey, and scallion.

Drizzle in the olive oil while whisking briskly to emulsify. Season with salt and pepper to taste.

Next, fry the cheese. Pour olive oil into a large, heavy skillet, ensuring the entire bottom of the pan is covered. Heat over medium-high heat until shimmering.

Fry the goat cheese medallions in the oil for about 2 minutes per side (each piece should be golden-brown, and warm throughout). Set aside to drain on a paper towel.

Pour the dressing into the large bowl with the greens, and toss to combine. Add the remaining greens, and toss again to coat evenly.

Distribute the dressed greens equally among four serving dishes. Top with the warm goat cheese medallions, and serve immediately.