For the goat cheese, create an assembly line with three bowls. Mix flour, salt, and pepper in one, egg whites and water in another, and panko in the third.
Slice goat cheese into rounds, coat in flour, dip in egg, then coat with breadcrumbs. Repeat for a double coating. For best results, freeze the breaded medallions for 30 minutes.
Heat a skillet over medium, add ~2 tbsp oil, and sear the goat cheese rounds for ~90 seconds on each side until crispy and golden brown.
Whisk together all the vinaigrette ingredients.
Assemble the salad on a platter or in a bowl, toss gently with the vinaigrette, and enjoy this delightful dish!