To prepare the croutons, divide goat cheese into four 2-oz. portions. Lightly pound each 2-oz piece of goat cheese between 2 sheets of wax paper with a meat mallet or rolling pin until they are about ½” thick. Place goat cheese rounds in the freezer for about 30 minutes or until firm.

Create a “breading station” by adding whisked egg white to a shallow dish, and the Panko breadcrumbs to another.

Remove the goat cheese rounds from the freezer and dip, one at a time, into the egg whites until coated on both sides before pressing into the Panko breadcrumbs. (Press firmly to ensure each goat cheese round is thoroughly coated with breadcrumbs on both sides). Transfer the coated goat cheese rounds back to the wax paper and set aside.

In a small skillet, heat the oil over medium-high heat until it starts to shimmer. Carefully add each coated goat cheese round, one at a time, to the skillet with a slotted spatula and cook until the first side becomes golden brown, approximately 30 seconds to one minute. Flip and repeat until the other side is equally browned. Remove from skillet and transfer to a plate.

Tip: Don’t allow croutons to stay in the hot oil too long or the goat cheese will become too melted to hold its shape.

Divide salad greens among four serving dishes or bowls and drizzle with the olive oil and aged balsamic vinegar. Season with salt and black pepper, to tase. Top each salad with a warm goat cheese crouton right before serving. Enjoy!

Optional Strawberry Garnish: With the hulls intact, slice each whole strawberry into several equal-sized segments, starting from the bottom and carefully working toward the green part. (Don’t cut all the way through the strawberry). Gently spread the individual segments into a fan shape, as shown, and place on top of each goat cheese crouton right before serving.