12 spears asparagus, trimmed
200g/7oz fresh broad beans, peeled
2 large round courgettes, cut into 1cm/½in thick slices
1 punnet pea shoots
4 large radishes, very finely sliced
50g/2oz rocket leaves
1 banana shallot, very finely sliced into rings
50g/2oz baby spinach leaves
50g/2oz watercress, leaves picked
1 tsp Dijon mustard
salt and freshly ground black pepper
pinch caster sugar
1 tbsp olive oil
6 tbsp extra virgin olive oil
2 tbsp sherry vinegar
400g/14oz goats’ cheese, cut into 1cm/½in thick slices
200g/7oz peas in the pod