Ingredients:

• For the blackberry and lavender balsamic vinaigrette dressing:
• 1/2 cup blackberries
• 2 tablespoons Lavender balsamic vinegar
• 2 tablespoons Herbes De Provence EVOO
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon tamari or soy sauce
• 1 large clove garlic, minced
• salt and pepper to taste
• For the fried goat cheese:
• 8 ounces goat cheese, either sliced into 1/4 inch thick discs or formed into small balls
• 1/4 cup flour
• 1 large egg, lightly beaten
• 1 cup panko breadcrumbs (or breadcrumbs)
• For the salad:
• 1/2 pound chicken breasts
• 6 cups lettuce
• 1 cup blackberries
• 1 avocado, sliced
• 1/4 cup red onion, sliced
• 1/4 cup walnuts (or pistachios or almonds)

Instructions:

For the blackberry and lavender balsamic vinaigrette dressing:
Puree everything in a food processor or with a blender.

For the fried goat cheese:
Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.

For the salad:
Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side, and setting aside to cool and slice.
Assemble the salad and enjoy!