Create a dredging station for the goat cheese. Put the flour in one bowl and add 1/2 tsp salt and 1/4 tsp pepper and stir together. In another bowl, combine the whisked egg and water. In the third bowl, add the pinko bread crumbs and parsley.
To a mason jar, add the lemon juice, EVOO, honey and 1/2 tsp salt and 1/4 tsp pepper. Put the lid on the mason jar and shake well to combine.
Working with cold sliced goat cheese, dip the slices in the flour first, then the egg wash and then into the bread crumbs. Be gentle with the cheese as it will crumble if you’re too rough with it. Repeat for all of the cheese slices.
To a medium-sized skillet, add enough EVOO to coat the bottom, about 1/4” to 1/2” deep. Heat over medium-high heat. Add goat cheese slices about 4-6 at a time. Don’t add too many or it will lower the heat of the oil.
Cook the goat cheese about 1-2 minutes per side until the Panko is golden brown and the cheese starts to get oozey. Once cooked, add to a paper towel-lined plate and sprinkle with flakey sea salt. Repeat for all cheese slices.
To assemble the salad, divide the arugula-spinach mix amongst bowls. Top with red onion rings and watermelon. Drizzle with lemon vinaigrette (shake once more before drizzling). Top with fried goat cheese.
