Divide the spiralized vegetables into four equal portions and stack on size appropriate plates or shallow bowls.
Garnish with fennel shavings and green onion.
Roll the goat cheese in a sprinkling of Herbes de Provence, and cut into 4 slices.
Top the salads with the goat cheese slices.
To Make the Dressing
Combine the olive oil, Herbes de Provence, and lemon juice in a jar. Shake well.
You can make the dressing ahead. If you want a more subtle herb flavor, prepare dressing the day prior then strain out the herbs before dressing the salads with a fine mesh strainer.
