Keep goat cheese in refrigerator until ready to form goat cheese balls. Slice the goat cheese log into 1 ounce sections. Press and roll each section into balls and set on a parchment paper lined tray or plate. Return to the refrigerator for about 10-15 minutes.

Heat oil in a deep fryer or a dutch oven to 375 degrees Fahrenheit (you can also use a regular saute pan with higher sides on it).

While the goat cheese balls are firming up in the fridge, make the vinaigrette. Combine olive oil, balsamic, honey, lemon juice and salt and pepper in either a salad dressing shaker or a medium-sized bowl. Shake or whisk until homogenous. Set aside.

Using three medium-sized bowls, lay out the flour in one bowl, panko breadcrumbs in a second bowl, and egg wash in a third bowl. Working with one goat cheese ball at a time, roll each ball in flour, then egg wash, shaking off the excess. Finally, coat in the panko breadcrumbs, pressing them in to the cheese and making sure they are totally coated. Set back on the parchment paper lined tray and return to the fridge for another 10-15 minutes to firm up again.

Prepare remaining salad ingredients by adding salad greens, pepitas, and dried cranberries to a large bowl. Toss with vinaigrette as desired and set aside.

Cook goat cheese balls 3-4 at a time for about 1-2 minutes per side, flipping halfway through to ensure they cook to golden brown on all sides. Remove to a paper towel-lined plate and repeat cooking process with remaining goat cheese balls.

Serve salad topped with three goat cheese balls per plate.