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Combine the shallot, Rapture vinegar, pomegranate molasses, Alive olive oil, salt, and pepper in a small bowl. Whisk until emulsified.
Set up a dredging station. Place flour in a dish and season with salt and pepper. In another dish, beat the egg with ¼ cup of water and season with salt and pepper. Place panko breadcrumbs in a third dish with onion powder, aleppo pepper, oregano, nigella seeds, salt, and pepper — mix until combined.
Coat the goat cheese rounds in the flour, then the egg mixture, then the panko breadcrumbs — making sure each piece is breaded evenly. Repeat for remaining rounds.
Heat a pan over medium-high heat with olive oil.
Fry the goat cheese rounds until golden brown and crisp, about 2-3 minutes per side.
Lay the baby kale on a large platter and top with sliced apples.
Spoon the dressing evenly over the salad into all the layers.
Top with the warm crispy goat cheese rounds and serve immediately.