Preheat oven to 350ºF. Spread walnuts on a baking sheet. Bake until toasted and fragrant, 8 to 10 minutes, shaking pan occasionally. Transfer to a bowl to cool.
In a small bowl, whisk olive oil, vinegar, mustard and 1/2 tsp. salt. Place egg in a shallow bowl. Place panko in another shallow bowl.
Line baking sheet with parchment. Slice goat cheese log into 8 rounds. Dip rounds into egg, then into panko to coat. Place on baking sheet and freeze for about 5 minutes. Warm oil in a medium skillet over medium-high heat until hot. Reduce heat to medium. Cook goat cheese rounds, turning once, until panko is golden, about 3 minutes total. Transfer to a plate lined with paper towels.
Toss kale and pear with dressing and divide among 4 plates. Top each with 2 goat cheese rounds. Sprinkle with walnuts and pomegranate seeds and serve.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.