Fennel Salad Recipe - Crisp & Flavorful | Dom Cooks

Ingredients

• 4.4 oz creamy goat cheese (without rind)
• 1/2 cup Greek yogurt (0 or 2%)
• 1 tsp lemon juice
• Zest of 1 lemon
• 1 pinch of salt
• 2 tbsp water (or more as needed)
• 1/2 baguette, cut or torn into 1-inch pieces
• 2 tbsp olive oil
• 1 pinch of kosher salt
• 1 small yellow beet, peeled, halved, and thinly sliced on a mandoline
• 1/2 red onion, halved and thinly sliced into half-moons
• 1/4 cup white wine vinegar (divided)
• 1 cup cold water (divided)
• 1 head of curly lettuce (Gen V), leaves halved lengthwise
• 1 head of red Salanova lettuce (Gen V), leaves halved lengthwise
• 1/2 fennel bulb, thinly sliced on a mandoline
• 1/4 cup pomegranate seeds
• 2 tbsp extra-virgin olive oil
• 1 tsp white wine vinegar
• Flake salt and freshly ground pepper, to taste
• Fresh mint leaves, for serving