In a medium bowl, combine the goat cheese and cream cheese (if using) until smooth with a spatula. Season with salt, black pepper, and fold in the chopped chives. Taste and adjust seasoning.

Form croquettes

Divide the cheese mixture into 12 equal portions (about 1.5 tablespoons each). Using lightly oiled hands or a small scoop, shape each portion into a compact log or ball. Place formed croquettes on a parchment-lined tray and refrigerate for at least 30 minutes to firm up (or 10 minutes in the freezer if short on time).

Breading station

Set up three shallow bowls: one with the all-purpose flour, one with the eggs whisked together with milk, and one with the breadcrumbs. Lightly dredge each chilled croquette in flour, shaking off excess; dip into the egg wash, letting excess drip off; then coat evenly with breadcrumbs, pressing gently to adhere. For an extra-crispy shell, repeat the egg and breadcrumb step for a double coating.

Fry the croquettes

Pour vegetable oil into a heavy skillet or pot to a depth of about 1 to 1-1/2 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb — it should sizzle and turn golden in about 30 seconds. Fry croquettes in batches (3–4 at a time) until golden brown on all sides, about 2–3 minutes per batch, turning carefully with a slotted spoon or spider. Avoid overcrowding, which lowers oil temperature. Transfer fried croquettes to a wire rack or paper-towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) while you finish frying the rest.

Strawberry compote

Combine the hulled halved strawberries, granulated sugar, lemon juice, vanilla extract, and a pinch of salt in a small saucepan. Cook over medium heat, stirring occasionally until the strawberries release their juices and the mixture thickens slightly, about 8–10 minutes. For a chunkier compote, mash a few berries with the back of a spoon; for a smoother sauce, cook a bit longer or blitz lightly with an immersion blender. Remove from heat and let cool to warm or room temperature. Taste and adjust sweetness or acidity.

Petit salad

In a small bowl or jar, whisk together the extra-virgin olive oil, white wine vinegar, honey, salt, and black pepper to make a light vinaigrette. Dress the mixed baby greens lightly (just before plating) so they remain fresh and tender. Toss gently to coat.

Assembly & plating

On each plate, place a small mound of dressed baby greens (about 1/2 cup per serving). Arrange 3 chilled-fried goat cheese croquettes beside the salad. Spoon 1 to 2 tablespoons of warm or room-temperature strawberry compote next to or slightly over the croquettes (about 2 tablespoons per serving). Scatter 1 to 2 tablespoons of toasted chopped Marcona almonds over the salad and around the croquettes. Finish with a light drizzle of runny honey (about 1 teaspoon per croquette or 2 teaspoons per plate) over the croquettes and almonds. Serve immediately so the croquettes remain crisp.

Optional: garnish with additional chopped chives or a few halved fresh strawberries for color.