Cut goat cheese into ½ inch medallions (1 ounce each). Easiest to use dental floss to cut: place floss under log, then pull floss up each side and cross strands over top of log, and pull. This will easily cut the goat cheese without pressing down on it like a knife would.
Gently dip goat cheese medallion into beaten egg whites. Shake off excess egg and place in bowl of panko bread crumbs to coat.
Melt 2 Tablespoons butter in medium frying pan on medium heat., wait until butter is hot. Fry crumb covered medallions on each side just until crisp (about 1 minute per side.)
Place on paper towel covered plate to absorb any excess grease. Serve quickly while goat cheese is still warm.
For Spicy Sugared Pecans
Preheat oven to 400 degrees Fahrenheit. You can leave them in halves, or chop pecan halves lightly if desired. Place pecan halves in metal baking pan and sprinkle with brown sugar and pepper.
Place pan in oven and toast pecans just until sugar melts (about 5 minutes). Stir once during baking. Watch carefully so sugar doesn’t burn.
Pour onto parchment paper or aluminum foil sprayed lightly with cooking spray to cool.
For Blackberry Vinaigrette
Place all ingredients in blender and blend until smooth. Place in tightly sealed container and refrigerate until ready to use. Dressing will stay fresh in refrigerator one week. Shake before serving.
To Assemble Salad
Toss spring mix with ⅔ cup blackberry vinaigrette.
On each individual salad plate place: 2 cups spring mix, 2 goat cheese medallions (place near center), approximately 6 fresh blackberries, 1 tablespoon sliced dates, 1 heaping tablespoon spicy sugared pecans, add another drizzle of vinaigrette if needed.