Peel the rind from the goat's cheese.
Mix ground almonds and breadcrumbs in a bowl.
Whisk egg and milk together to create an egg-wash.
Dredge cheese in flour, dip in egg-wash, and coat in almond-breadcrumb mix twice before refrigerating.
Peel pears while keeping them whole.
Simmer port in a pan until it reaches a syrupy consistency.
Add wine, spices, herbs, and garlic, then reduce volume by half.
Stir in the stock syrup mixture and bring to a boil.
Simmer pears in the mixture for 5 minutes until soft.
Cool the pears in the syrup.
Whisk walnut oil, vinegar, and arachide oil together for the dressing.
Season dressing with salt and pepper.
Fry cheese at 170°C until golden, then bake in a hot oven for 3 minutes.
Dice pears and serve topped with cheese and dressed salad leaves.