Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Little gem lettuce; separated |
| 1 \N | Handful baby spinach leaves |
| ½ \N | Cucumber; sliced |
| 3½ ounce | Cherry tomatoes; quartered |
| 3 ounces | Mange tout; blanched and cut in |
| \N \N | ; half |
| \N \N | Fresh coriander; finely chopped |
| \N \N | Fresh basil; finely chopped |
| \N \N | Fresh parsley; finely chopped |
| 2 ounces | Pine nuts; toasted |
| 4 \N | Individual goat's cheeses |
| \N \N | Lemon Dressing |
| 4 tablespoons | Olive oil |
| 1½ tablespoon | Lemon juice |
| 1 \N | Garlic clove; crushed |
| \N \N | Salt and pepper |
Whisk together the dressing ingredients. Pre heat the grill.
Rinse and dry the salad leaves and arrange on four plates. Arrange the cucumber, tomatoes, mange toute, asparagus, herbs and nuts on top.
Place the cheeses on a baking sheet and grill until slightly browned, but not falling apart. Place on top of the salad, drizzle with dressing and serve at once.
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Carlton Food Network
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