Colourful salad perfect for a warm and bright summer day.
Using a pestle and mortar powder the sichuan pepper.
In a food processor combine the goat cheese and pepper and blend together , add the water slowly until you get a smooth, mousse alike , paste .
Wash the radishes and using a mandolin finely slice them.
Crush the hazelnut in a pestle and mortar or using a knife but don't powder them.
Wash the lamb lettuce.
Remove the hard part of the asparagus stems using a knife so all of them are the same size .
Using difference baskets or colanders cook the broad beans pods , around 2min, the asparagus around 3 min and the mangetout around 1 min, in the same pot of boling water. As soon as they are ready transfer them to a ice water bowl.
Pick the broad beans out of their pods and remove the outer skin.
Combine the salt ,pepper and vinegar in a bowl and slowly add the oils until fully incorporated.
In a bowl combined together all the beans,lettuce, hazelnuts , radishes and vinaigrette .
In a deep plate create a triangular frame using three asparagus, or ,if they are small,use four to create a square frame .Pile the salad and beans mixture in the middle a top with a quenelle of the goat curd.
«Cool down the beans as soon as you can or they will lose the colour.»