For the beet salad: In a medium bowl whisk together the mustard, lemon juice, honey and olive oil until emulsified. Stir in the tarragon, beets and almonds and season as needed with salt and pepper. Let the salad marinate at room temperature for 10 minutes.
For the crispy goat cheese: Set up three shallow bowls on a work surface: one with the flour; one with the eggs, beaten lightly with 1 tablespoon of flour added; one with the bread crumbs. Dredge the chilled goat cheese rounds first in the flour, then in the egg paste, and finally in the bread crumbs. Set aside.
Place a large skillet over medium-high heat with just enough oil to cover the bottom by about 1/8 inch. Once the oil is hot, fry off the goat cheese rounds until deep golden brown, 1 1/2 to 2 minutes per side. Transfer the crispy rounds to a paper-towel-lined plate, sprinkle them with salt and pepper and allow them to drain briefly.
Serve the beet salad topped with the warm crispy goat cheese rounds.
Recipe courtesy of Patrick Decker