Do ahead: Slice the goat cheese log into ten to twelve ½ inch rounds. Wrap them in plastic wrap and place them in the freezer for at least 1 ½ hours.
In a blender, puree the first 7 ingredients of the vinaigrette until smooth. Then slowly add ½ cup oil to the dressing until emulsified.
Prepare 3 pie pans: one holding buttermilk whisked with egg, one with flour mixed with white pepper, and a third pan with panko.
Place a small skillet over medium heat. Add enough oil to thoroughly coat the bottom of the skillet, about ¼ inch deep. While the oil is heating, prepare the salad plates by piling salad greens on 4-6 plates, topped with julienne apples and toasted walnuts. (Chilling the plates ahead of time is a nice touch!)
When the oil is hot, quickly dip the frozen cheese rounds into the egg mixture, then flour, egg mixture again, then panko. That’s right, 4 dips in all.
Place them into the skillet around the outer edges first, and fill the center last. Pan-fry the cheese for 1 ½ to 2 minutes per side until it reaches a golden brown color. Flip with a small spatula. Remove the fried cheese and place it on a paper towel to absorb the extra oil. Repeat with extra cheese if needed.
Drizzle each plate with granny smith vinaigrette and place 2-3 fried cheese rounds on top of each salad. Serve while the cheese is warm!