- ½ large potato, peeled, cut into cubes and boiled until tender
- handful broad beans, removed from pods and blanched
- handful asparagus, trimmed and blanched
- salt and freshly ground black pepper
- 55g/2oz goats' cheese
- 2 tbsp double cream
- 2 tbsp finely chopped fresh basil
- ½ duck breast, skin removed, sliced into 4 strips
- 2 slices parma ham, halved lengthways
- 1 tbsp olive oil
- For the salad, place the cooked potato, broad beans and asparagus into a bowl and season with salt and freshly ground black pepper.
- For the dressing, heat the goats' cheese and cream in a saucepan over a gentle heat until the cheese has melted and the sauce is smooth. Stir in the basil.
- For the duck, wrap each duck strip in half a slice of parma ham.
- Heat the oil in a frying pan and fry for 6-8 minutes, or until crisp and golden-brown and the duck is cooked through.
- To serve, place the salad in the centre of a plate, top with the duck and drizzle over the dressing. Serve warm or cold.