1. Cut each goat cheese log into 6 (1/2") slices. Combine flour and 1/2 teaspoon black pepper in a shallow dish. Whisk together egg whites and 2 tablespoons 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 an aluminum foil-lined jelly-roll pan. Cover and chill 30 minutes to 4 hours.
2. Cook half of the goat cheese rounds in 2 tablespoons hot olive oil in a large skillet over medium heat, 2 to 3 minutes on each side, or until lightly browned. Drain on paper towels. Repeat with remaining goat cheese rounds and 2 more tablespoons of olive oil.
3. To make the vinaigrette, bring 1 1/2 cups pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely, about 30 minutes. Whisk in 1/3 cup olive oil, honey, champagne vinegar, dijon mustard, 1/4 teaspoon pepper & 1/8 teaspoon salt.
4. Divide arugula and orange sections among 8 plates; drizzle each with pomegranate vinaigrette. Top each salad with goat cheese rounds.
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