Ingredients:
160g great quality blue cheese (4 generous slices)
16 roasted hazelnuts
300g fresh spring peas
50g fresh spring peas (keep raw to go through the salad)
2 duck eggs
1 frizzy lettuce or baby gem lettuce
Wild herbs or fresh herbs of your choice
Boil duck eggs in salted water for 6 minutes and refresh in cold water to cool down, once cool peal and set aside.
Bring 500mls of salted water to a rolling boil and drop in fresh peas,
return to the boil and cook for 3 minutes. Then drain the peas reserving
some of the cooking liquid.
Using some of the water you used to boil the peas blend at a high speed
to achieve a fresh smooth purée, adding a little of the cooking water
until you have the correct consistency.
Pick and wash all lettuce and herbs well in clean cold water to build the salad.
Place a slice of the blue cheese at the bottom of your serving bowl.
Top with duck egg cut in half length ways.
Dot some of the pea purée around the cheese and egg.
Scatter the lettuce, hazelnuts, fresh herbs and reserved peas around the top of the egg.
Serve individually as shown or in a larger bowl in the middle of the table for a lovely spring or summer lunch.
