Preparation

Cook the lentils and quinoa

• Bring 8 cups of water and 1/2 tsp. salt to boil in a medium pot over medium-high heat. Add the lentils, return to a boil, and cook for 5 minutes. Add the quinoa, reduce to a simmer, and cook until just tender, about 18 minutes. Drain and transfer to a large bowl. Add the oil and garlic. Let cool completely, and then add the pomegranate arils and parsley.

Make the dressing

• Add the cumin seeds to a small dry skillet over medium-high heat and cook, stirring frequently, until lightly toasted, about 1 minute.
• Combine the oil, lemon juice, shallot, turmeric, cinnamon, 1/2 tsp. salt, and 1-1/2 tsp. of the toasted cumin seeds in a small bowl and whisk. Reserve 2 Tbs. of the dressing, pour the remaining over the quinoa-lentil mixture, and toss to coat.

Make the fried goat cheese and salad

• Put the eggs and panko into separate small shallow bowls. Line a plate with paper towels.
• Using a cheese wire or string, cut the goat cheese into 1/2-inch-thick slices.
• Dip each slice into the beaten eggs, then the panko, making sure the cheese is thoroughly coated. Place the slices on a wire rack and refrigerate for at least 30 minutes.
• Heat the butter and olive oil in a large nonstick skillet over medium-high heat until shimmering. Fry the goat cheese until browned, about 2-1/2 minutes. Flip and fry the second side until browned, about 2 minutes. Transfer to the paper-towel-lined plate.
• In a large bowl, toss the lettuce with the extra-virgin olive oil and divide among shallow bowls or plates. Scatter the tangerines over the lettuce, and then distribute the quinoa and lentils. Top each salad with 3 warm rounds of goat cheese, drizzle lightly with honey, sprinkle with the remaining 1 tsp. toasted cumin seeds, and serve.