Place a small non-stick skillet over medium-low heat. Add 1 tsp extra-virgin olive oil and swirl to coat. Add the sesame seeds and flax seeds first and toast, stirring constantly, about 1 minute until fragrant and lightly golden. Add the hemp seeds and buckwheat and continue stirring 30–45 seconds until the buckwheat darkens slightly and everything is aromatic. Immediately transfer to a small bowl to stop cooking; sprinkle with 1/4 tsp sea salt and let cool.

Vinaigrette parfumée à la truffe

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1 tbsp very finely minced shallot, 1/2 tsp lemon zest, 1 tsp fresh lemon juice, 1/2 tsp truffle oil, 1/4 tsp salt and 1/8 tsp freshly ground black pepper.

Whisk vigorously (or close jar and shake) for about 20 seconds until the vinaigrette is emulsified and slightly thickened. Taste and adjust acidity or salt: add up to 1/2 tsp more vinegar or a pinch of salt if needed. Keep refrigerated if not using immediately; bring to room temperature before dressing the salad.

Salade

Prepare the greens: gently rinse the mâche or baby greens in cold water, spin dry in a salad spinner or pat dry with paper towels. Place 4 cups of drained greens in a large salad bowl.

Arrange the vegetables: add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 4 thinly sliced radishes over the greens. Scatter 2 tbsp chopped fresh herbs (chives and parsley) over the salad.

Slice the goat cheese: using a sharp knife, cut the 200 g caprini into 8 medallions (about 1–1.5 cm thick) or crumble into bite-sized pieces if preferred. If you like warm cheese, briefly sear the medallions in a non-stick pan (no added fat) over medium heat 20–30 seconds per side until just warmed and slightly marked; otherwise use fresh.

Dress the salad: drizzle about half of the vinaigrette (start with 2 tbsp) evenly over the greens and vegetables, then toss gently with salad tongs until everything is lightly coated. Add more dressing to taste but avoid over-wetting the leaves.

Plate and finish: divide the dressed salad onto 2 plates or one large platter. Arrange the goat cheese medallions or crumbles on top. Sprinkle the cooled toasted seed mixture evenly over the salads (all of the toasted seeds). Drizzle 1 tsp extra-virgin olive oil lightly over the cheese and leaves, add a final grind of fresh cracked black pepper (about 1/8 tsp) and, if using, scatter 2 tbsp microgreens or herb sprigs for garnish.