Summer vegetable salad, with goat’s cheese

Name: Summer vegetable salad, with goat’s cheese
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; 65 g (2½ oz) shelled fresh or frozen peas; 1 tbsp good quality white wine vinegar (preferably Chardonnay); small handful of fine chives, trimmed; 75 g (3 oz) soft goat’s cheese, broken into small pieces; small mint leaves, from 2 or 3 sprigs; 100 g (3½ oz) asparagus tips; 100 g (3½ oz) podded fresh young broad beans; 65 g (2½ oz) small salad leaves (1 or 2 varieties); 1 tsp caster sugar; 2 tbsp vegetable or corn oil; 3 tbsp olive oil; few mint leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

65 g (2½ oz) shelled fresh or frozen peas
100 g (

Europe
United Kingdom
Gluten-free
Vegetarian

Method

Cook the peas, broad beans and asparagus separately in boiling salted water until just tender; allow 5–7 minutes for peas, 3–4 minutes for broad beans, 2–3 minutes for asparagus.
Meanwhile, make the dressing. Whiz the wine vinegar, oils, sugar and mint leaves together in a blender or food processor and season with salt and pepper to taste.
Drain the v