Bring a large pan of salted water to the boil and blanch the Dublin Bay prawns for approx four or five minutes depending on their size. Marinade the goats’ cheese overnight in shallots, garlic, thyme, white wine, dill, rosemary, bay leaf and lemon zest or use early season lavender before the flavour gets too strong. For the mayonnaise, put the egg yolks, mustard and vinegar in a mixing bowl and whisk together. Then slowly add the oil until it is thick, add a little warm water if required. Season to taste. To finish, finely chop the lemon balm, mix in.