Asparagus, Pea, Broad bean, Goats cheese salad

This is a small starter sized salad, served on individual plates. It is very quick to make. Try garnishing with lavender, borage and rosemary flower petals.

Asparagus, Pea, Broad bean, Goats cheese salad

Serves: 4

Ingredients

Curly endive lettuce leaves

Mache salad leaves

50g peas

50g broad beans

100g asparagus stems

100g fresh goats curd or mild soft goats cheese

tarragon vinaigrette

3 tbsp extra virgin olive oil

1 tbsp tarragon vinegar

1 tsp lemon juice

1 tsp honey

pinch salt & pepper

Method:

Pod the broad beans and peas. Trim the asparagus and cut in half down the length. Blanch the vegetables together for 2 minutes, drain well and put in a bowl.

Mix together the olive oil, tarragon vinegar, lemon juice & honey. Pour the dressing over the warm vegetables and add salt and pepper, mix well.

Arrange the lettuce leaves on the plates & spoon the vegetables over the leaves and top with slices of the goats curd. Drizzle over any remaining dressing and serve straight away.