Season flour with salt and pepper and toss chÃ¨vre pieces in it. Dip chÃ¨vre in beaten egg to coat, then roll in panko to cover completely, pressing in well to make them stick. Place in refrigerator until needed.
For dressing, chop apple into small cubes, about 1/4-inch pieces. Place in small pan with ginger and apple juice, boil, then simmer and reduce by two-thirds. Add vinegar and taste; if too sour, add a little honey or maple syrup. Leave dressing to cool.
Cut tomatoes in half and mix with olive, salt and pepper.
Heat a pan large enough to hold chÃ¨vre in one layer and, when it's just beginning to smoke, add a few tablespoons of vegetable oil and place chÃ¨vre in pan. Cook until golden on one side, then flip and repeat.
To serve, toss tomatoes, beans, peas and dandelion leaves together with half the dressing and divide between 4 plates. Sit a piece of warm chÃ¨vre on top, drizzle remaining dressing on top.