Persimmon Salad with Fried Goat Cheese

Goat Cheese:

• 8 oz or 2 4 oz logs of goat cheese
• 1/2 cup all-purpose flour
• 1/4 tsp salt + a pinch of pepper
• 2 egg whites + 2 tbsp water
• 3/4 cup panko breadcrumbs
• Cooking oil

Salad:

• 5 oz 1 box baby kale or arugula
• 2 Fuyu persimmons (thinly sliced)
• 3 small beets (steamed or roasted and sliced)
• 1 large avocado (sliced)
• 1/3 cup dried cranberries
• 1/4 cup pomegranate seeds
• 1/4 cup chopped walnuts (toasted)
• Fried goat cheese

Vinaigrette:

• 3 tbsp orange juice (+ 1/4 tsp zest)
• 1 1/2 tbsp lemon juice (+ 1/4 tsp zest)
• 2 tsp honey
• 1/3 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cinnamon (optional)
• 1 tbsp fresh mint (finely chopped)