Crispy fried Kidderton Ash goat's cheese with honey and poppy seed dressing

This is a tasty little snack of a dish, though it's really quite naughty - deep fried cheese is one of those pleasures in life that should be enjoyed heartily but seldom.

I got the idea from a picture on Tastespotting, it reminded me that goat's cheese and honey are really great friends, and both would be happily united under a blanket of one of Japan's finest exports, panko.

For two:
A whole Kidderton Ash goat's cheese, or any other firmish textured goat log - this could be the French chevre, any goat will do really but it must have a rind.
A couple of handfuls of panko breadcrumbs in a bowl mixed with a scrunch of salt
1 egg, beaten
1 cup of plain flour in a bowl
Oil for frying, I use groundnut 
Kitchen paper
Salad leaves - whichever you like best
1/2 teaspoon poppy seeds
50mls lemon juice
100mls olive oil
A couple of tablespoons runny honey  
Sea salt

Method:
- Mix together the olive oil, poppy seeds, lemon juice and honey with a pinch of salt, check the seasoning, you might want more honey - set aside
- Cut the log into about 1cm thick pieces, or if you're using the larger pre-sliced chevre just leave it as it is
- In turn dredge each of the pieces in flour, then egg, then panko
- Pour around 2cm worth of frying oil into a deep saucepan and turn onto a medium heat to get to temperature
- Test the oil by sprinkling in some of the panko, it should sizzle gently - if you have the oil too hot they'll brown very fast but not get nice and soft inside
- Place them all carefully in the oil once it's ready and cook for 2-3 minutes on their first size, then turn them over for another couple of minutes
- Carefully remove and sit on kitchen paper to drain
- Plate with the salad leaves and then drizzle the speckled sweet dressing over them all and eat