Chèvre Chaud (Breaded "Goat" Cheese)

• Drain the cashews and transfer to a blender. Add the water and blend on high speed, scraping down the sides from time to time until it forms a smooth paste. If you have trouble blending, add 1-2 tbsp of water, just be careful to not add too much otherwise the cashew cream will be too soft.
• Add the mesophilic culture or acidophilus and blend for another 10-15 seconds. Transfer the cashew cream to a clean bowl and cover with plastic film to touch.
• Place the bowl in a dark place at room temperature and let it ferment for at least 24 hours or up to 48 hours. Taste the cashew cream after 24 hours, if it has a tangy flavor then it's ready. If it doesn't let it ferment for another day.
• Once fermented, taste and add salt to taste, mix to combine. Place the cashew cream bowl in the refrigerator and refrigerate for at least 8 hours. This will make the cashew cream slightly firmer and easier to work with.
• Fill a deep plate or bowl with the breadcrumbs. Place a 1.5-inch round cookie cutter on a cutting board. Line it with plastic film and fill it with cashew cream. If you don't have a cookie cutter, place about 1/4 cup of cashew cream on plastic film and shape it into a cylinder. It is essential to use plastic film as the cashew cream is a bit sticky.
• Transfer the shaped cashew cheese to the bowl of breadcrumbs and carefully coat it on both faces and sides. Place on a plate and repeat with the remaining cashew cream.
• Prepare the salad: in a large mixing bowl, whisk together the olive oil, balsamic vinegar, mustard, shallot, and salt together. Add the salad and stir to coat. Set aside.
• Heat two tablespoons of oil in a large skillet over medium heat. Once hot, carefully add the breaded cashew cheeses and cook for 2-3 minutes, or until golden brown before flipping using a spatula. Cook the other side until golden brown.
• Transfer to a plate lined with kitchen paper towel to remove excess oil.
• To serve, divide the salad into 4 serving plates, add two "chèvre chauds", crushed walnuts, a few avocado slices, a drizzle of maple syrup, and serve immediately.
• Cashew cream cheese will keep for up to 5 days in the refrigerator.