Freeze the cheese log 20-30 minutes before cutting. Line a small baking sheet with parchment paper and spray the paper with non-stick cooking spray. When the cheese is cold, use floss to “cut” the log into ¼” rounds and, if necessary, reshape the cheese slices into smooth circles. Place the cheese rounds on the parchment-lined baking sheet and place in the freezer 10-15 minutes before frying.

When ready to fry, pour enough oil in a small, heavy-bottom pan/skillet to come halfway up the cheese circles. Heat the oil, over medium heat, to 340°F-350°F.

Place the flour, the eggs whisked with water and the Panko in separate bowls and set the bowls next to each other.

Press a cheese round in the flour (both sides), then in the egg/water mixture and then in the Panko breadcrumbs. Place it in the hot oil, and, once the bottom, pan-side of the round is crispy and golden, turn the cheese over to fry the other side. Repeat with all cheese rounds, working in batches, until all are fried.

Transfer cooked rounds to a paper towel-lined plate and set aside.

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Place the prepared kale in a large bowl and drizzle with 2 tablespoons Pumpkin Maple Dressing. With clean hands, gently massage the kale with the dressing, for a few minutes, until each kale piece is coated and has softened just a little.

Add half the apples, half the bacon, half the pecans and half of the pumpkin seeds.

Toss the salad gently.

Top with the remaining half of each ingredient. Serve with one Fried Goat Cheese disc per person and extra Pumpkin Maple Dressing (on the side).

Enjoy!