Goats’ Cheese & Asparagus Salad Recipe | Gourmet Traveller

Ingredients

• 2 bunches of asparagus, trimmed and cut into 6cm lengths
• 300 gm podded peas (about 900gm unpodded)
• 1 tbsp olive oil
• 12 thin slices of round pancetta
• 200 gm soft goat’s cheese, such as bûche chèvre, crumbled (see note)
• ¾ iceberg lettuce, shredded
• ¼ cup thinly sliced mint
• ½ cup (loosely packed) chervil sprigs
• 2 tbsp lemon juice
• 60 ml extra-virgin olive oil (¼ cup)
• To serve: sourdough bread