Dice the goat cheese and set aside.
Mash the blueberries in a hand blender and make a blueberry smoothie by mixing the eggs and blueberries in a bowl. Season with salt and pepper to taste. Set aside.
Sift the flour, put in a soup plate, and dredge the diced goat cheese in flour, then dip in the blueberry smoothie, and dredge in flour again. Set aside.
Blend half of the berries in a blender with 6.7 fl oz water.
In a pan, sauté the other half of berries and flambé with a dash of white wine. Add the mixture of berries, sugar and butter, stir for a few minutes and wait until the sauce gains consistency. Once ready, set aside.
Heat the oil in a pot at 360°F and fry the diced goat cheese.
Season the mixed greens with lemon and olive oil.
Put the green salad in a plate and place the fried cheese cubes over the salad, then add berry sauce on top to taste.
