400 gm eachbaby green beans and sugar snap peas, trimmed1 bunchDutch carrots (about 8), trimmed4radishes, cut into thin wedges1 cup(loosely packed) flat-leaf parsley 8thick sourdough bread slices120 mlextra-virgin olive oil160 gmgoat’s cheese, cut into 8 thick rounds (see note)2 tspDijon mustard2 tbspwhite wine vinegarTo scatter over:organic nasturtium and viola blossoms (optional)
Preheat grill to high. Blanch beans and sugar snap peas (30 seconds-1 minute), refresh, transfer to a bowl and set aside. Blanch carrots (1-2 minutes), refresh, combine with beans and peas, add radish and parsley and set aside.
Place bread on a baking tray, brush with 40ml oil, season to taste and grill until just golden, turning once (1-2 minutes each side). Place goat’s cheese on each slice and grill until golden and melted (1-2 minutes).
Meanwhile, whisk mustard, vinegar and remaining oil in a small bowl, season to taste. Toss through salad, scatter over nasturtiums and violas, serve with goat’s cheese toast.
Note Nasturtiums and violas are available from select greengrocers and farmers’ markets. If unavailable, substitute baby herbs or other edible flowers. You can use any aged goat’s cheese firm enough to slice, such as Le Chevrot.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.