1. Place the hazelnuts on a baking tray and roast in a preheated oven at 180°C for 10 minutes. Remove the skins and cut them in half.

2. To bread the cheese: Cut the goat cheese into 6–8 pieces. Pat each piece dry and coat in flour, shaking off the excess. Dip into the beaten eggs, then press into the panko to coat well on all sides. Place the breaded cheese pieces on a tray lined with baking paper and bake in a preheated oven at 180°C for about 15 minutes or until golden and crisp.

3. For the dressing: Combine all the ingredients in a bowl and whisk until smooth.

4. To assemble the salad: In a large bowl or serving platter, toss the mixed salad greens, cherry tomatoes, strawberries, cranberries, figs, roasted hazelnuts, and salt. Top with the warm, crunchy goat cheese, drizzle with the dressing, and serve immediately.