In a small saute pan over medium heat melt the butter and saute the garlic until fragrant

To the pan add the panko, rosemary, thyme, and pepper. Cook the panko, stirring often, until the panko is a golden brown. Take the panko off the heat and set aside to cool completely 

While the panko is cooling prepare the citrus. Cut the top and bottom of the citrus off slightly. Set it upright and cut downward, following the natural curve of the fruit, until all of the peel and white pith are off and only the gorgeous winter citrus is showing

From here you can either cut it into rounds or segments. To cut it into segments hold the fruit in your hand. You will see white lines running downwards. Take your knife and carefully cut on either side of the line to make segments  

Add the lettuce to either two salad plates or to a salad bowl

Add the citrus (as much as you’d like) to the top of the lettuce as well as shaved fennel and the pomegranate seeds

Take quarter size pieces (doesn’t have to be even) of the goat cheese and roll it in the panko to coat completely. Add to the salad

In a small bowl add the minced shallot, Dijon, honey, champagne vinegar, salt, and pepper. Stir to combine and slowly add in the grapeseed oil

Spoon the vinaigrette over the salad and finish with some fennel leaves