Step 1

For the quinoa and goat cheese rounds: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Step 2

In a medium saucepan set over medium heat, combine the quinoa with 1 cup water. Bring to a boil, cover, then reduce the heat to a simmer. Cook, covered, until the hull is visible, about 12 minutes. Fluff the quinoa with a fork and set it aside to cool slightly.

Step 3

While the quinoa cooks, slice the goat cheese log into eight rounds.

Step 4

Add the olive oil to a medium saute pan over medium heat. Add the panko and toast, stirring, until golden. Remove the breadcrumbs to a shallow baking dish and let cool slightly.

Step 5

Press the goat cheese rounds into the toasted panko, coating them on all sides, then transfer to the prepared baking sheet. Bake until softened slightly, 4 to 6 minutes. While the goat cheese is baking, make the salad dressing.

Step 6

For the dressing: In a medium bowl, whisk together all of the dressing ingredients. Season with additional salt and pepper.

Step 7

For the assembly: Combine the cooked quinoa, salad greens, sliced almonds and dried cherries in a large bowl. Add all or a portion of the dressing, tossing to combine. Plate the salad topped with baked goat cheese rounds and serve immediately.