Spring Salad with Baked Goat Cheese Balls

For the baked goat cheese

• 300 g log of goat cheese (cold), cut into 8 even slices and rolled into balls
• 1/4 cup all purpose flour
• 1 egg
• 1/2 cup panko breadcrumbs
• 1 tsp Diamond Crystal kosher salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/2 tsp dried oregano

For the dressing

• 2 tbsp grainy or dijon mustard
• 2 tbsp balsamic vinegar
• 6 tbsp olive oil
• 1 tbsp liquid honey
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp pepper
• 1 garlic clove, pressed or minced
• 1/2 tsp chili flakes

For the salad

• 1 1/2 cups cooked quinoa
• 1/4 red onion, sliced thin
• 1/4 cup sliced strawberries
• 1/4 cup sliced red pepper
• 1 cup blueberries
• 1/3 cup sunflower seeds
• 3 cups arugula
• 1 cup chopped cucumber
• 1/2 cup choppped fresh basil