Summer Salad with Goat Cheese

1: In a bowl, mash the raspberries with a fork. Add olive oil, lime juice, honey, salt, and pepper, stirring to combine for the vinaigrette.

2: Slice goat cheese into 6 pieces and roll into balls.

3: Freeze goat cheese balls for 20 minutes for better handling.

4: Dredge each goat cheese ball in flour, then coat with the egg wash, and finally roll in panko bread crumbs.

5: Heat vegetable oil in a shallow pan over medium heat.

6: Fry the goat cheese balls until golden brown, turning every 15-30 seconds. Drain on paper towels.

7: Assemble the salad with lettuce, peaches, cucumber, toasted almonds, goat cheese balls, and pearl couscous. Drizzle with raspberry vinaigrette and serve immediately.