FOR THE BLACKBERRY BALSAMIC VINAIGRETTE DRESSING: Mix everything well. FOR THE FRIED GOAT CHEESE: Dredge the goat cheese slices/balls in the flour and coat in egg followed by breadcrumbs and fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain. FOR THE SALAD: Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until cooked and slightly charred, about 2-5 minutes per side, and setting aside to cool and slice. Assemble the salad and enjoy! Option: Add sriracha to taste to the dressing. Option: Add prosciutto or crispy bacon! Note: Best enjoyed while the fried goat cheese is still warm from frying!