For the Balsamic Vinaigrette:

1. In a large bowl, whisk together the balsamic vinegar, honey, and mustard.
2. Season well with salt and pepper. Slowly whisk in the olive oil until well combined.

For the Goat Cheese Salad:

1. Remove goat cheese from fridge and allow it to reach room temperature, about 20 minutes.
2. Using a very sharp knife, cut the goat cheese into four one-inch thick slices.
3. Arrange slices on a plate so that no two are touching, and place in freezer for about 25 minutes.
4. While cheese is being chilled in the freezer, prepare the breadcrumb mixture. In a small bowl, add the Panko breadcrumbs, garlic powder, cumin, and paprika. Season well with salt and pepper. Stir until well combined.
5. Remove chilled cheese slices from freezer.
6. Preheat oven to 425°F.
7. Using a table knife, spread a very thin layer of Dijon over the first cheese slice, including both top and bottom and around the sides. Place the cheese slice in the breadcrumb mixture, ensuring every side is coated with breadcrumbs.
8. Place cheese on a parchment-line baking sheet and repeat until every slice is coated in Dijon and breadcrumbs.
9. Measure about 1 1/2 teaspoons of olive oil and carefully drizzle the oil all over the tops of each cheese slice.
10. Bake for about 8-12 minutes, or until the breadcrumbs begin to crisp and turn golden.
11. While the cheese is baking, prepare the salads. Arrange the mixed greens on four large serving plates. Top each with plenty of sliced tomato and roasted sunflower seeds. Drizzle the balsamic vinaigrette all over each salad.
12. Use a spatula to transfer a slice of still-warm baked goat cheese to each plate. Serve immediately.