How to Make It
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.