1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cut the base of the fennel bulb off and trim away any fronds. Slice the fennel in half lengthwise, then thinly slice the halves into rounds.
3. In a small bowl, whisk together 1 tablespoon olive oil and 1/4 teaspoon salt. Spread the fennel on a baking sheet and drizzle the oil mixture over them. Roast in the oven for 20 minutes or until tender and lightly caramelized.
4. While the fennel is roasting, chop the parsley, mint, dill, and basil together in a small bowl. Add the herbs to a large salad bowl.
5. Cut the cherry tomatoes in half and add them to the bowl with the herbs. Do the same with the pitted green olives, red onion, and cucumber.
6. Once the fennel is done roasting, remove it from the oven and let cool for a few minutes. Add the roasted fennel to the salad bowl with the vegetables.
7. Crumble the goat cheese over the top of the salad and sprinkle with black pepper to taste.
8. To poach the eggs, fill a medium saucepan 2/3 full of water and bring to a gentle simmer over medium heat. Gently crack one egg into a small ramekin or cup. Use a slotted spoon to create a vortex in the water, then slowly pour the egg into the center of the vortex. The white will swirl around the yolk and cook gently. Cook for about 3-4 minutes for a soft boiled egg.
9. Repeat with the remaining eggs, poaching them one at a time. Once all the eggs are cooked, remove them from the water with a slotted spoon and pat dry with paper towels.
10. Cut the eggs in half and add them to the salad bowl with the vegetables and fennel.
11. Drizzle the remaining 1 tablespoon olive oil over the top of the salad and serve immediately with lemon wedges. Enjoy your delicious fennel nicoise salad!