2 tbsp almond oil or olive oil
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb
Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.
Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.
Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.