1. In a small saucepan, combine the cranberries, brown sugar, granulated sugar, and lemon juice. Over medium heat, cook until the bubbling and the cranberries begin to burst. Reduce the heat to low and continue to cook until thick and homogenous, about 15 minutes longer. Remove the cranberry mixture from the pan and let cool. Whisk together the white wine vinegar, grapefruit juice, lemon juice, lemon zest, Dijon mustard, and cooled cranberry mixture in a large mixing bowl. Slowly drizzle in the oil, whisking continuously until emulsified. Stir in the oregano and season with the salt and pepper.
2. Add the chiffonade kale and the sliced Brussels sprouts to the vinaigrette. Toss well to combine. Let the slaw marinade for at least 30 minutes in the refrigerator. Serve cold or room temperature.
3. Create a dredging station using 3 separate mixing bowls – one for the flour, one for the lightly beaten eggs, and one for the breadcrumbs. Season the eggs and breadcrumbs with salt and pepper. (Make sure the goat cheese is cold so it slices easily and doesn’t melt immediately when fried.) Using a piece of dental floss (it works best), slice the goat cheese into ½-inch rounds. Pass each round through the dredging station, first coating in flour, then egg, and finally breadcrumbs. Make sure you pack the breadcrumbs firmly into each side of the round so they stick. Set the rounds on a sheet rack until all of them are dredged. In a 10-inch sauté pan, heat the oil over high heat. Working in batches, place the rounds in the hot oil so it sizzles. Reduce the heat to medium and cook until golden brown, only about 1-2 minutes per side. Watch the goat cheese closely…you don’t want it to melt into the oil. Transfer the rounds to a paper towel lined plate. Repeat this process until all of the rounds are cooked. Serve warm.

To Serve

1. Pile a heaping amount of kale slaw onto a plate and top with a slice of fried goat cheese. Garnish with a leaf of oregano.