Winter Fennel and Crisp Lettuce Salad with Whipped Goat Cheese

4.4 oz 125 g creamy goat cheese (without rind) 0.5 cup 125 ml Greek yogurt (0 or 2%) 1 tsp 5 ml lemon juice Zest of 1 lemon 1 1 pinch of salt 2 tbsp 30 ml water (or more as needed)

0.5 0.5 baguette, cut or torn into 1-inch pieces 2 tbsp 30 ml olive oil 1 1 pinch of kosher salt 1 1 small yellow beet, peeled, halved, and thinly sliced on a mandoline 0.5 0.5 red onion, halved and thinly sliced into half-moons 0.25 cup 60 ml white wine vinegar (divided) 1 cup 250 ml cold water (divided)

1 1 head of curly lettuce (Gen V), leaves halved lengthwise 1 1 head of red Salanova lettuce (Gen V), leaves halved lengthwise 0.5 0.5 fennel bulb, thinly sliced on a mandoline 0.25 cup 40 g pomegranate seeds 2 tbsp 30 ml extra-virgin olive oil 1 tsp 5 ml white wine vinegar Flake salt and freshly ground pepper, to taste Fresh mint leaves, for serving