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Medium
55 min
By Andrew Pern
Published 2008
This is a very light and delicate salad using delicious, juicy Dublin Bay prawns (or langostines, Norweigan lobster etc) with the superb Lowna Dairy goats’ cheese produced by Tom Wallis, in the heart of the rolling Yorkshire Wolds.
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