Spring Veg Salad with Goats Cheese & Lemon Dressing

As the days lengthen and the first blush of green returns to the countryside, our thoughts naturally turn to lighter, brighter meals. And what better way to celebrate the season than with a vibrant and flavourful spring salad? This recipe brings together some of the finest seasonal ingredients – tender asparagus, sweet peas, crisp baby gem lettuce, and creamy goats cheese – all perfectly complemented by a zingy Lincolnshire Drizzle Lemon dressing. Get ready to welcome spring onto your plate with this delightful and easy-to-make salad!

Salad

24 spears asparagus, woody ends snapped off 

120g / 4oz sugar snap peas 

1 head baby gem or cos lettuce 

Fresh or frozen peas 

90g / 3oz goats cheese

Fresh mint leaves, roughly torn

Lincolnshire Drizzle Lemon Dressing

Method

Bring a large pot of water to the boil and add sugar snap peas, boil for around 1 minutes then add the asparagus spears, boil for another 1 1/2 minutes. Add the frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.

Immediately drain, refresh vegetables under cold running water until cooled to stop them from continuing to cook.

Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in the colander to drain, giving them a toss now and then to help them dry. (It's important to dry vegetables, otherwise it dilutes the dressing and it won't stick. 

Split the larger baby cos leaves down the middle, use the small ones whole.

Cut asparagus stems in half on a slight angle.

Combine vegetables in a bowl, and drizzle over a generous amount of Lemon Dressing to coat. Arrange salad on a platter, top with small chunks of goats cheese and mint and enjoy!