5 ounces fresh spinach leaves
1 cup freshly podded English peas (blanched in salted water, then drained)
1 cup sugar snap peas (blanched and drained)
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup flat-leaf parsley leaves
2 tablespoons green spring onions, sliced
Goats cheese crostini (recipe below)
Lemon dressing (recipe below)
Crostini
8 slices French bread, cut diagonally in 1/2-inch-thick slices approximately 8 inches in length
6 ounces goat cheese
extra-virgin olive oil
freshly ground black pepper
Toast bread slices under hot broiler. Remove and spread with goat cheese. Reducing broiler to low setting, return crostini to oven and warm through.
Lemon dressing
3 1/2 ounces lemon juice
2 teaspoons seeded mustard
1 tablespoon fresh thyme leaves
5 ounces vegetable oil
5 ounces extra-virgin olive oil
salt and freshly ground black pepper
Place lemon juice, mustard and thyme in a bowl. Whisk in vegetable and olive oil and season to taste. Makes about 2 cups.
To assemble salad: In a large bowl, combine spinach, peas, basil, mint, parsley and onion. Toss with enough lemon dressing to moisten. Serve by placing salad in the center of each plate. Place 2 goat cheese crostini beside each salad, drizzle a little olive oil over goat cheese and sprinkle with black pepper. Serves 4.
