Summer Salad with Honeyed Goat’s Curd and Shaved Truffle
Made at Le Caprice | Serves 4
150g Finger or Chantanay carrots
8 Asparagus spears
100g fresh podded peas
100g fresh podded broad beans
4 baby globe artichokes
150g goat’s curd or soft goat’s cheese
40ml organic honey
10g summer truffle
20g toasted pine nuts
40g pea shoot
20g red vein sorrel
5g edible flowers
Salt and freshly ground white pepper
For the Mimosa dressing:
200ml extra virgin olive oil
Juice of 1 lemon
50ml chardonnay vinegar
Salt and white pepper
For the dressing put all the ingredients in to a jar with a tightly fitting lid and shake well.
Mix the goat’s curd with the honey.
Blanch the carrots, asparagus and broad beans in salted water until tender but not overcooked and refresh in iced water before draining on kitchen paper.
To serve, put five thumb sized dots of goat’s cheese on each plate, toss the blanched vegetables in the dressing and arrange around the goat’s cheese. Dress the remaining salad leaves in the mimosa and scatter the leaves over the top of the salad. Finish with shaved summer truffle, edible flowers and toasted pine nuts.