Perfect Summer Thunderstorm Salad

I've had a variation of this salad once in Miami and once in Boulder. It's so good, and now that we figured out how to make it, I may never go out again!



Ingredients
1 can of sliced beets in juice
1/3 red onion, sliced as thin as you can
1 bag of darker mixed greens (I found a mix of Mâche, Baby Greens, and Fresh Herbs)
Small 'log' of goat cheese
Panko Bread Crumbs (These may be in the ethnic food section with the Japanese stuff. They're lighter and crispier than regular bread crumbs.)
Canola or vegetable oil
1 egg, whisked
1 cup of flour
Balsamic vinegar
S&P

Put your goat cheese in the freezer for 30 minutes plus. In a salad bowl, mix washed salad greens and sliced onion. Set aside.

In 3 separate bowls, place the flour, egg and panko bread crumbs. Also, get out a plate for later. Add a pinch of salt to the panko bread crumbs. Cut cheese log into 1 inch slices and cover each slice in flour. Shake off excess. Let sit for 10 minutes. Pour about 1/4 inch of oil in skillet. Heat to medium or medium high (until shimmering). Dip cheese in the flour again, shake off excess. Dip in the egg (make sure coated). Dip in Panko bread crumbs. Drop into the oil. (If they sizzle when they hit the pan, it's hot enough) Fry for about a minute and a half on each side until golden. Remove and put on plate covered with paper towel.

Add salad to each plate. Sprinkle with balsamic vinegar. Open your can of beets and drain the juice (I like to drink it, but Mik thinks I'm crazy) and place about 8 slices on each salad. Top with your cheese croutons and S&P to taste.