Place the goat cheese in the freezer to firm up for 10 minutes. Wash and dry the fresh produce. Quarter, core, and thinly slice the apple. In a large bowl, whisk together the sour cherry spread, mustard, honey, vinegar, and a drizzle of olive oil; season with salt and pepper.

Place the flour and breadcrumbs on two separate plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Working one piece at a time, thoroughly coat the goat cheese in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). In a small nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded goat cheese. Cook 2 to 3 minutes per side, or until browned and heated through. Transfer to a paper towel-lined plate and immediately season with salt.

To the bowl of dressing, add the spinach, arugula, sliced apple, and pecans; toss to combine. Serve the salad topped with the fried goat cheese. Enjoy!