To make crumbs, put the cereal into a food processor fitted with a blade. Grind the cereal until you have crumbs the size you want. If you don't have a food processor, you can make the crumbs by putting the cornflakes in a fridge bag and tapping on them with a roller. You can also buy panko at your supermarket.
Roll each slice into a ball the size of a walnut.
Beat the egg in a small bowl. Put the flour in a second bowl. In a third bowl you put the cornflakes crumbs / panko.
Meanwhile, pour enough oil in a deep frying pan and wait until the oil is hot. Meanwhile, roll the goat's cheese balls through the flour, then through the egg and then through the crumbs/panko. Fry the goat's cheese balls in the oil until golden brown. Pay attention, because this can go very fast!
Drain the fried Bettine goat's cheese balls on a paper towel to remove excess oil.
Divide the baby spinach over the plates. Cut the carrots into strips with a vegetable peeler and divide them over the salad. Carefully spoon the salad with the rosemary, walnuts and orange slices.
Mix 3 tablespoons of olive oil with 1 tablespoon of lemon juice and season to taste with a pinch of salt and pepper. Drizzle over the salad and add the goat's cheese balls.
Serve the remaining dressing in a small bowl. Enjoy! ♥