Ingredients

Method

• 2 t Dijon mustard
• 2 T red wine vinegar
• 4 T olive oil
• 1 t sugar
• Juice of 1 lemon
• Sea salt and freshly ground black pepper
• 1 x 140 punnet broad beans
• 2 x 100 g Chevin goat’s milk cheese
• Fresh carnation flowers, to garnish
• 1 farmhouse loaf, for serving

Method

Ingredients

Whisk the mustard, red wine vinegar, olive oil, sugar, lemon juice and seasoning together, adjusting sweetness or acidity to taste.

Blanch the broad beans in a saucepan of boiling water for 2 minutes, then drain and refresh in cold water.

Remove the beans from the pods and scatter over the cheese, together with the flowers and a good drizzle of the vinaigrette. Serve with crusty farmhouse loaf.

Cook's note: Chevin goat's cheese is a handcrafted goat's milk cheese with a characteristic mild "citrus" flavour, available from Woolworths. You can also use 2 x 80g Woolworths' Crottin goat's milk cheese.