In a large bowl add arugula. Arrange beets, carrots, radish, peas, avocado, blueberries and 1/4 cup raspberries.
In a blender combine 1 cup raspberries, lemon juice, zest, water and honey until smooth. Slowly drizzle in the olive oil while the blender is running until thickened. Add in poppy seeds and blend for 10 seconds. Transfer to a small bowl a reserve.
Fried Goat Cheese-
Freeze the goat cheese log for 15 minutes to firm log before cutting.
Combine panko, pecans, thyme, garlic powder, black pepper and salt in a small bowl. Beat egg in a separate bowl. Place flour in a separate bowl.
Remove the cheese from the freezer. Using a small sharp knife, slice the goat cheese into ½” rounds. Wipe the knife clean in between cuts. Reshape the round if needed to create a nice smooth circle. I've found it easier to reshape the cheese once it's been dipped in flour.
Dip the cheese in the flour, then egg, and then panko mixture and coat both sides.
Place the breaded cheese rounds on a parchment paper-lined baking sheet. Refrigerate up to one hour if not frying immediately.
In a small frying pan, add enough oil to reach halfway up the goat cheese (about ¼-inch deep). Heat the pan over medium-high heat, about 375°F.
Carefully place the cheese into the pan and cook until golden brown (this cheese cooks very quickly, so check every few seconds), about 30 to 45 seconds. Flip over with a spatula and fry the other side until golden brown.
Drain the fried cheese on a paper towel to remove any excess oil.
The fried goat cheese holds very well and stays crisp for over an hour if you need to prepare these ahead of time.
Serve salad with one or two pieces of the goat cheese and drizzle with raspberry poppy seed dressing.