Farmer's market goat cheese salad
“Years, lovers and glasses of wine; these things must not be counted”
We got into the line at our favorite organic meat and cheese stand at the Saturday market, wondering what we would like for dinner that night. It was one of those first warm days of this year (with +27 degrees promised). I knew I had to get pate en croute for the next day and jambon blanc for Croque Monsieur I will make in a few days when we spotted a fresh rigotte de chevre (goat milk cheese), most perfect for our dinner salad with some walnuts. It was later at another farmer's counter that the walnut part was quickly switched to fresh peas and lots of herbs. Like in the recipe.
150 g green peas
200 g crispy lettuce
small handful of parsley leaves
small handful of peppermint leaves
bit of finely chopped oregano
small handful of basil leaves
3 tbsp mild extra virgin olive oil
1/3 organic lemon zest, finely grated
freshly ground black pepper
chives flower petals, if available
cheese:
125 g fresh goat cheese
2 tbsp mild extra virgin olive oil
1 tbsp mild honey
bit of sea salt
bit of freshly ground black pepper
some chili flakes
On a plate, put cheese, pour over oil and honey, and sprinkle with salt, pepper, and chili. Set aside.
In a kettle, bring water to a rolling boil. Once boiling, add 1/3 tsp salt and the peas. Boil for no more than a minute, then drain and place in ice-cold water. If the cold water gets warmer, strain some and add more cold water. Leave the peas to cool completely in the water.
Start by placing the lettuce on a plate. Then, strain and pat dry the peas before adding them to the lettuce bowl. Sprinkle all of the herbs (except chive flowers) over the salad. Tear the cheese apart and distribute it evenly over the salad. Finally, pour over the oil and sprinkle with lemon, pepper, and petals. Serve.