4 (4 oz.) goat cheese logs
1/2 cup all purpose flour
1/2 teaspoon freshly ground black pepper
2 large egg whites
1 cup panko (Japanese breadcrumbs)
4 Tbsp. olive oil
2 (5 oz) containers baby arugula
4 large navel oranges, peeled and sectioned
Garnish: pomegranate seeds
1. Cut each goat cheese log into 6 (1/2 inch wide) slices. Combine flour and black pepper in a shallow dish. Whisk together egg whites and 2 tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in a aluminum foil lined jelly roll pan; cover and chill 30 minutes to 4 hours.
2. Cook half of goat cheese rounds in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned; drain on paper towels. Repeat with remaining oil and goat cheese rounds.
3. Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.