75g – a combination of pea shoots and baby leaves approx 50/50
3 tbs frozen peas- defrosted
3 tbs frozen soya beans – defrosted
4 radish thinly sliced
100g mild soft goats cheese – try Chavroux or a simple cream cheese
black pepper and salt
pinch of salt
1/2 tsp dijon mustard
1/2 tsp runny honey
1 tbs sherry vinegar
2 tbs vegetable oil
1 tbs olive oil
Start by making the dressing
Combine the salt, mustard, honey and vinegar then place in a screw top jar.
Gradually add the oils and shake until emulsified.
Combine all the salad ingredients except the cheese.
Dress with the salad and season with salt.
Top with spoonfuls of cheese and a grind of black pepper.