For the dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons finely minced red onion
2 tablespoons finely chopped fresh tarragon
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
For the baked goat cheese:
1 egg, beaten with 1 tablespoon water
Breadcrumbs, seasoned with salt and pepper
1 11-ounce log goat cheese, frozen for 20-25 minutes
For the salad:
1 cup cherries, pitted and halved
Mixed baby greens (the dressing makes enough to dress 2-3 starter-sized salads, so eyeball the appropriate amount of lettuce)
Preheat the oven to 400 degrees. In a small bowl, whisk together the dressing ingredients, season with salt and pepper, and set aside.
Pour breadcrumbs onto a shallow plate. Slice the log of goat cheese crosswise into 6 equal pieces. Dip each piece of goat cheese into the egg mixture, and then into the breadcrumb mixture, pressing the crumbs into the goat cheese to form a crust. Place goat cheese rounds on a parchment lined baking sheet, and spray tops of goat cheese lightly with non-stick cooking spray. Bake for 10 minutes.
While the goat cheese is baking, dress the salad, and top with halved cherries. Serve immediately with the warm goat cheese.