Warm Goat Cheese Asparagus Salad

Wash and trim the asparagus. Toss asparagus and quartered shallots with half the olive oil, 1/4 tsp flaky sea salt and 1/4 tsp black pepper and roast at 210°C (410°F) for 12-14 minutes until asparagus is tender with slightly wrinkled, caramelized tips and shallots are golden at the edges.

Spread walnuts on a small tray and toast in the oven for 5-6 minutes until fragrant and golden inside when you crack one open. Roughly chop while warm.

Combine Dijon mustard, white wine vinegar, remaining olive oil, honey, and chopped tarragon. Add 1/4 tsp flaky sea salt and 1/4 tsp black pepper, then whisk vigorously until emulsified into a creamy, pale-gold dressing with visible tarragon flecks.

Crumble goat cheese into small pieces and place under the broiler for 90 seconds just until the edges soften and barely start to melt — you want it warm and yielding, not liquid.

Wash and dry the frisée, then arrange on plates, top with roasted asparagus and shallots, scatter sliced radishes and toasted walnuts. Spoon warm goat cheese over, drizzle with vinaigrette, and finish with the remaining 1/4 tsp flaky sea salt.