2 Tbsp. roasted almond oil or olive oil2 Tbsp. finely chopped shallot 2 Tbsp. chopped fresh tarragon 1 Tbsp. fresh lemon juice ¾ tsp. finely grated lemon peel ¾ cup sliced almonds (about 3 oz.) 1 large egg 1 Tbsp. water 1 11-oz. log soft fresh goat cheese, cut crosswise into 6 rounds 6 cups (packed) spinach or other tender salad greens 1 cup halved pitted fresh cherries

Preheat oven to 400°F. Whisk first 5 ingredients in sm. bowl. Season dressing generously with salt and pepper. Spread almonds on plate. Whisk egg and 1 Tbsp. water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. (NOTE: Dressing & goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature & whisk before using). Bake goat cheese rounds until cheese is warm but not melted, about 10 mins. Combine greens and cherries in lg. bowl. Add dressing & toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve. Makes 6 servings

Adapted from recipe by Lori Longbotham, Bon Appétit, June 2008