Mixed Green Salad with Pears, Cranberries, and Goat Cheese Fritters

From Cooking with Paula Deen, Mar/Apr 2009

Ingredients

1. 1 (10 1⁄2-ounce) log herbed goat cheese
2. 2 egg whites, lightly beaten
3. 2 cups panko
4. Vegetable oil for frying
5. 12 cups spring salad mix
6. 1 (6-ounce) bag baby spinach, stems removed
7. 2 Anjou pears, cored and thinly sliced
8. 1 cup sweetened dried cranberries
9. 1⁄2 cup sliced almonds
10. Orange-Honey Dressing

Instructions

1. Roll goat cheese into 1⁄2-inch balls. Dip each ball in egg white; dredge in bread crumbs. Cover, and freeze goat cheese fritters for at least 30 minutes.
2. In a large Dutch oven or fryer, pour oil to a depth of 2 inches; heat to 375˚. Fry goat cheese fritters for 1 to 2 minutes or until golden brown; drain on paper towels.
3. In a large bowl, combine salad mix and spinach. Divide evenly among 12 salad plates. Top each evenly with pear slices, cranberries, and sliced almonds. Top with goat cheese fritters. Drizzle each salad with Orange-Honey Dressing. Serve immediately.