Just got back from a fabulous trip to London and Paris, and while at a pub in London (The Clarence) had a wonderful roasted beet, goat cheese and arugula salad which I would love to duplicate. The thing that made it 'extra special' was that the rounds of goat cheese were fried -- perfectly crunchy outside, creamy inside -- I'm thinking they might have used panko bread crumbs. Has anyone tried frying goat cheese rounds, and if so, were you successful? I'm wanting to do it without having the cheese inside get too soft and not hold together properly...I'd hate to waste good goat cheese in a frying fiasco. Any suggestions?