Baby Spinach Salad with Warm Sonoma Goat Cheese

Ingredients

• 3 Oranges, peeled and cut into segments
• 1/2 cup Sliced blanched almonds, lightly toasted
• 3/4 cup Tart, dried Michigan cherries**
• 1 cup Port wine**
• 1/4 cup Water
• 1 egg – Mix well with water for egg wash
• 6 2oz. Medallions of Laura Chanel Goat Cheese
• 1 cup Panko, toasted **
• 1/2 cup Ground toasted almonds
• 1/2 bunch Chives, cut finely
• 3/4 cup Pure olive oil
• 1/3 cup Aged sherry vinegar
• 1/4 cup Orange juice concentrate
• 2 Shallots, finely diced
• 3 tbsp. Fresh Tarragon, chopped
• Pinch of Salt and Pepper