A nice light summer meal when served with grilled fish or chicken.
Preheat oven to 400F.
Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper. Spread almonds a plate. Whisk egg and water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds into egg mixture; then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes. Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 round on each plate and serve.