In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Gently toss to combine and set aside while you make the dressing and warm the goat cheese.

Mustard Vinaigrette

Whisk the dressing: In a small bowl or jar, combine the white wine vinegar, Dijon mustard, whole grain mustard, honey, minced garlic, salt, and pepper. Whisk or shake to blend. Slowly drizzle in the olive oil while whisking (or add and shake in the jar) until the dressing is emulsified. Taste and adjust seasoning — add a pinch more salt, pepper, or honey if desired. Reserve.

Warm Goat Cheese Rounds

Slice and coat the goat cheese

Trim the goat cheese log and slice into 6 even rounds (about 1/2"–3/4" thick). Lightly dust each round with the 2 tsp flour, shaking off excess. Dip each round into the beaten egg, then press into the breadcrumbs or panko to coat both sides. For a crisper crust, press firmly so crumbs adhere.

Pan-fry the rounds

Heat a skillet over medium heat and add 2 tablespoons olive oil. When the oil is hot (shimmering but not smoking), add the coated goat cheese rounds and cook 1.5–2 minutes per side until golden brown and heated through. Carefully flip with a thin spatula to avoid breaking. If the cheese begins to leak too much, reduce heat slightly. Transfer to a paper towel-lined plate to drain briefly.

Alternative: oven method

Preheat oven to 400°F (200°C). Place coated rounds on a parchment-lined baking sheet and bake 8–10 minutes until golden and warmed through. Broil 30–60 seconds at the end if you want extra color—watch closely.

Finish & Serve

Dress the salad: Pour about half of the mustard vinaigrette over the mixed greens and vegetables and toss gently to coat. Taste and add more dressing if desired.

Plate and garnish: Divide the dressed salad among 4 plates or serve family-style. Top each portion with 1–2 warm goat cheese rounds (depending on size). Sprinkle the toasted nuts and dried cranberries over the salads. Finish with lemon zest and chopped fresh herbs. Add an extra grind of black pepper if desired.

Serve immediately so the goat cheese remains warm and contrasts with the cool greens.