In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—mayo, half and half, sugar, sour cream, poppy seeds, apple cider vinegar, salt and pepper—until well combined. (Or, you can shake the ingredients together in a mason jar with a tight-fitting lid). Set in the fridge.
1/4 cup mayonnaise, 3 Tbsp. half and half, 2 Tbsp. sugar, 1 Tbsp. sour cream, 1 Tbsp. poppy seeds, 1 tsp. apple cider vinegar, salt and pepper to taste
Prepare the goat cheese. Place the softened goat cheese and honey in a bowl and mix together. Place the goat cheese on a piece plastic wrap or parchment paper and roll into a log. (see video for guidance). Freeze for 30 minutes-1 hour. It just needs to harden a bit to make it easy to cut.
8 oz. goat cheese, softened, 1 Tbsp. honey
Cut with a sharp knife into 8 portions. Pat the goat cheese together so it's nicely packed. If you feel the goat cheese got too warm, pop it back in the freezer for a little to get cold again.
Set up the dredging station. Grab 3 shallow bowls. In the first bowl, combine the flour with a pinch of salt and pepper. In the second bowl, whisk together the egg and milk. And in the third bowl, the Panko breadcrumbs. Dip the goat cheese first in the flour, shaking ff excess, then in the egg wash, and lastly coat in the Panko. Repeat with remaining medallions.
3 Tbsp. flour, salt and pepper, 1 large egg, 1 Tbsp. whole milk, 1/3 cup Panko breadcrumbs
Heat the avocado oil in a large skillet until shimmering. Once hot, add the goat cheese and cook for about 2-3 minutes on each side or until golden brown in color. Remove to a paper towel lined plate. Sprinkle goat cheese with pepper, flaky salt or even a drizzle of honey. The fried goat cheese is best eaten warm so I like to have everything mostly ready for the salad so you can serve the goat cheese pretty much straight away. Set aside while you prepare the salad.
2 Tbsp. avocado oil
Assemble the salad: Add the romaine lettuce, arugula, basil, onion, strawberries and sunflower seeds in a large salad bowl. Add a drizzle of the dressing and toss. Then add the warm fried goat cheese "croutons" on top. Serve with more poppy seed dressing and enjoy!
6-8 cups romaine, washed and chopped, 2 cups arugula, washed and chopped, 1 large bunch fresh basil, roughly chopped or torn, 1 red onion, diced, 16 oz. strawberries, diced, 1/2 cup sunflower seeds