Whisk together ¼ cup olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper until emulsified. Taste and adjust seasoning as desired. Set aside.

Place the goat cheese log in the freezer for 15 minutes to firm slightly.

Slice the goat cheese into 12 equal rounds. Place the slices on a parchment-lined plate or baking sheet and refrigerate while preparing the coating.

Set up three shallow bowls: in bowl 1, add ¼ cup gluten-free flour. In bowl 2, whisk together milk and 2 tablespoons gluten-free flour until smooth. In bowl 3, combine crushed Homefree Gluten-Free Lemon Mini Cookies with ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder, and dried thyme.

Lightly coat each goat cheese round in flour, shaking off excess. Dip into the rice milk slurry, then gently press into the lemon cookie crumbs until fully coated.

Place coated goat cheese rounds back on the parchment-lined tray and refrigerate for at least 30 minutes. This helps the crust adhere during frying.

Preheat a grill or grill pan over medium-high heat. Brush peach halves with 2 tablespoons olive oil and season lightly with salt and pepper. Grill peaches cut-side down for 3 to 4 minutes, or until grill marks appear and peaches are slightly softened. Remove from the grill, allow to cool slightly, and slice into wedges.

Heat avocado oil in a large skillet over medium heat.

Add the chilled goat cheese rounds and cook for 1 to 2 minutes per side, or until the coating is golden brown and crisp. Transfer to a paper towel-lined plate.

Arrange butter lettuce and arugula on a large serving platter or bowl. Add grilled peach slices, tomatoes, and toasted pumpkin seeds. Drizzle with lemon vinaigrette and gently toss. Top with warm lemon cookie-crusted goat cheese rounds. Garnish with fresh basil and serve immediately.