Grape tomatoes make a great addition to this salad.
Whisk together first 4 ingredients; set vinaigrette aside.
Combine breadcrumbs, Parmesan cheese, and sesame seeds.
Cut each goat cheese log into 4 slices. Dip in egg, and dredge in breadcrumb mixture. Cover and chill 1 hour.
Melt butter in a large skillet over medium-high heat. Add goat cheese, and fry 1 to 2 minutes on each side or until browned; drain on paper towels.
Toss mixed greens with vinaigrette; add olives, and top with warm goat cheese.