Goat's Cheese Salad Recipe

1. Blanch the asparagus and peas: bring a medium pot of salted water to a boil. Add asparagus pieces and cook for 1–2 minutes until bright green and just tender. Add green peas for the final 30 seconds if using fresh. Immediately plunge vegetables into a bowl of ice water to stop cooking. Drain and pat dry.

2. If using fresh clams: cook and chop as desired. If using canned clams: drain well and chop coarsely; pat dry with paper towel to remove excess liquid. Reserve about 1/4 cup to fold into the salad and up to 2 tablespoons to mix into the pesto if you like a briny note (optional).

3. Prepare carrots: peel and thinly slice on the bias or julienne so they are crisp and tender in the salad.

4. Blend pesto

In a small food processor or blender combine drained sun-dried tomatoes, 1/4 cup pistachios, basil leaves, Parmesan, garlic clove, lemon juice, salt, and pepper. Pulse to coarsely chop.

5. With the processor running, drizzle in 3 tablespoons olive oil until the mixture comes together into a spreadable pesto. Taste and adjust salt, pepper or lemon. If desired, fold in 1–2 tablespoons chopped clams for a subtle briny flavor (optional). Transfer pesto to a bowl.

6. Toast 1/4 cup pistachios in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and lightly browned. Remove and let cool slightly, then roughly chop.

7. If using panko: toast 2 tablespoons panko in the same skillet with a teaspoon of olive oil until golden. Combine with chopped pistachios and season with 1/4 tsp salt and a pinch of black pepper. Set aside.

8. In a large bowl, combine the mixed salad leaves, blanched asparagus, green peas, carrots and the chopped clams. Toss gently to distribute ingredients evenly.

9. Dot or crumble the goat's cheese over the salad. If you prefer medallions, warm briefly in the oven (180°C/350°F) for 3–4 minutes to soften before adding.

10. Add 2–3 tablespoons of the sun-dried tomato & pistachio pesto to the salad and toss lightly to coat leaves. Reserve a small spoonful to finish the plate if you like a decorative dot.

11. Sprinkle the pistachio crumble evenly over the top for crunch.

12. Finish with a light drizzle (about 1 teaspoon) of extra-virgin olive oil, a final pinch of salt and a grind of black pepper to taste.

13. Divide the salad among 2–4 plates (see servings). Add any extra pesto on the side. Serve immediately so leaves remain crisp.