1. Squeeze the lemon into a bowl. 2. Crush the clove of garlic and add to the lemon. 3. Add all the other ingredients and whisk together. Leave for the flavours to infuse whilst preparing the salad ingredients. 4. Using a melon baller, cut the melon into balls or chop into neat cubes. 5. Wash, pick and dry the spinach. 6. Top, tail and blanch the beans. 7. Peel and chop the spring onions. 8. Top and tail the radishes. Cut in half. 9. Prepare and chop the fennel, reserving the throngs to garnish the plate. 10. Sieve the dressing into a large bowl removing the pips and garlic. 11. Stir in the chopped chives. 12. Put all the salad ingredients into the bowl with the dressing and toss lightly. Taste and adjust seasoning if necessary. 13. Arrange the salad in the centre of 4 starter plates and top with sprigs of chervil. Garnish the plates with fennel frauds and serve chilled NOTES : Chef:Tessa Bramley
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 155 (79%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 41.9mg||1 %|
|Potassium 187.4mg||5 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 7g|
|Protein 2.4g||3 %|
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Calories per serving: 197
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