Toast the nuts: Place the chopped walnuts or pecans in a dry frying pan over a medium heat. Shake the pan gently every few seconds. After about 3–4 minutes, you'll hear them start to pop softly, and the kitchen will fill with a rich, nutty aroma. The moment they turn a shade darker and you see a slight sheen of oil, tip them onto a plate to cool. This stops them from burning.

Prepare the goat cheese: Slice the goat cheese log into 8 even rounds, about 1.5cm thick. Set up a little assembly line: one shallow bowl with the flour, another with the beaten egg, and a third with the panko breadcrumbs. Gently coat each cheese slice first in the flour, tapping off any excess, then dip it into the egg until fully coated, and finally press it into the breadcrumbs. The cheese should look like a little golden, crumbly disc.

Sear the cheese: Wipe out the pan you used for the nuts and add 1 tablespoon of the olive oil over a medium-high heat. Once the oil shimmers and a single breadcrumb dropped in sizzles immediately, carefully lay the coated cheese rounds in the pan. You'll hear a satisfying hiss. Cook for 1–2 minutes per side, until the underside is a deep, golden brown and the crust feels firm to the touch. The cheese should be warm through but not molten. Transfer to a plate.

Make the vinaigrette: In a small bowl or jam jar, combine the remaining 1 tablespoon olive oil, balsamic vinegar, honey (or maple syrup), and Dijon mustard. Add a pinch of salt and a few cracks of black pepper. Whisk vigorously with a fork or seal the jar and shake until the dressing is emulsified — it should look thick and glossy, not separated.

Assemble the salad: In a large mixing bowl, add the mixed salad leaves and the toasted nuts. Drizzle over about two-thirds of the dressing. Toss gently with your hands or salad servers — you want every leaf to glisten, but not be drenched. The leaves should look lightly coated and smell sharp and sweet.

Finish and serve: Divide the dressed greens between two plates. Scatter the fresh berries over the top, followed by the torn basil or mint leaves if using. Gently place the warm, seared goat cheese rounds on top of the salad. Drizzle the remaining dressing over the cheese and berries. Serve immediately, while the cheese is still warm and the greens are crisp.