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Place vinegar, honey, salt, pepper and 2 tablespoon green onion in the blender and blend for 1 minute. With the motor running at low speed add gradually 10 tablespoons of olive oil. Season to taste and set aside.
Heat at medium temperature remaining oil in a non stick skillet. Add Portobellos and sauté for 3 to 4 minutes. Season to taste and add remaining onion. Sauté 15 seconds, remove from heat, cover and keep warm.
Cut grapes in half and set aside.
Place arugula and lettuce in a salad bowl and combine with half vinaigrette. Add half of grapes and Portobello and combine. Scatter remaining Portobello and grapes on top.
Arrange goat cheese on top.
Goat Cheese:
Refrigerate goat cheese 1 or 2 hours before cutting the slices.
Dip slices in beaten egg whites and then in the bread crumbs. Be sure cheese is thoroughly coated. Place slices on a baking sheet and refrigerate 1 hour.
Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium high until hot but not smoking.
Cook goat slices quickly on both sides and remove from skillet.Scatter cheese over salad.
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