Make the dressing: In a small bowl, whisk together the garlic, red wine vinegar, olive oil, maple syrup, salt, and pepper. Set aside.

In a small pan over medium heat, toast the walnuts until golden brown. Sprinkle with salt.

Assemble the salad: In a large bowl, add the arugula, frisee, pomegranate seeds (reserving some to sprinkle on top), toasted walnuts, and red onion. Set aside until the crispy feta is done.

Make the crispy feta: Place the panko breadcrumbs in a small bowl, and add the egg white and water to a separate small bowl. Beat the egg white with the water until well combined. Working on at a time, place a feta square in the egg white mixture, flip to coat it using two forks, then transfer it into the panko and flip to coat, pressing the breadcrumbs on with the forks (or your fingers). Place on a large plate and repeat until all feta is breaded.

In a large pan preheated over medium heat, melt the butter, and then add the breaded feta one at a time, making sure to leave space in between each. Pan fry for 2-3 mins until golden brown on the bottom, then carefully flip with a spatula and pan fry for 2-3 mins on the other side until golden brown. Transfer to a plate.

Whisk the dressing and pour it onto the salad (add ¾ of it at first and then add more to taste). Toss the salad in the dressing and divide it onto plates. Put 2-3 pieces of crispy feta on each salad and sprinkle with the reserved pomegranate seeds. Enjoy!