Minted spring vegetable salad with creamed goat's cheese

Serves 4-6

For creamed goat's cheese
250g goat’s cheese, very fresh   
100ml double cream
6g chervil, chopped
5g tarragon, chopped
10g wild garlic
Seasoning to taste

Mix the goat’s cheese and cream together in a food processor aid, add all herbs and season. This will look and taste like homemade Boursin.

For the salad

100gm peeled asparagus
60g shelled weight, fresh broad beans
8 radishes
1 bunch of baby spring carrots
200gm cooked Jersey Royals
50g small salad leaves, including pea shoots (no more than 2 or 3 varieties)
few sprigs of mint, reserving some of the larger leaves for the salad

For the dressing

1 tablespoon good-quality white wine (preferably Chardonnay) vinegar
3 tablespoons olive oil
2 tablespoons vegetable or corn oil
1 teaspoon caster sugar
few mint leaves
salt and freshly ground black pepper

To make the dressing: blend all of the ingredients in a liquidiser or food processor and season with salt and freshly ground black pepper.

Cook the broad beans in salted boiling water until just tender. Do the same with the carrots and asparagus, refresh each time briefly in cold water to stop the cooking, and drain again. 

Mix a spoonful or so of the dressing with the warm drained vegetables, add the cooked jerseys and sliced radishes and season with salt and pepper.

Mix the smaller mint leaves into the salad leaves, lightly dress with some of the remaining dressing and arrange on a plate. Scatter over the vegetables and spoon over a little more dressing. Arrange the creamed goat’s cheese on top and scatter with the larger mint leaves.