Bring pomegranate juice to a boil in a small saucepan over medium-high heat. Reduce heat to medium and cook, stirring occasionally, 15-20 minutes, or until the juice is reduced to ¼ cup of syrup.
Pour into a small bowl and chill.
Add olive oil, honey, vinegar, mustard and salt, and pepper to a mason jar and shake well. Add the cooled pomegranate syrup and shake well.
Refrigerate until ready to use.
Goat Cheese Directions:
Cut each goat cheese log into 6 equal slices.
Combine flour and pepper and place in a shallow bowl.
Whisk together egg whites and 2 tablespoon water in a shallow bowl.
Pour panko into another shallow bowl.
Dredge goat cheese slices in the flour mixture, dip in the egg white mixture and finally dredge in the panko. Press panko in and make sure the rounds are covered. Cover and refrigerate for 30 minutes up to four hours.
Add 2 tablespoons olive oil to a large skillet over medium heat. When the pan is hot carefully add the rounds and fry until they are brown and crispy on both sides. This should take about 2 minutes on each side.
Repeat with the rest of the goat cheese rounds and add the rest of the olive oil as needed.
Arugula and Goat Cheese Salad Assembly
Divide arugula and spinach up and place on salad plates. Drizzle with pomegranate vinaigrette. Top each salad with orange slices and 3 goat cheese rounds.
Notes
Sharon's Expert Tips:
If you want to really dress up this salad, top with roasted pecan pieces and pomegranate arils.
You can substitute any salad greens you have on hand for the spinach and arugula.