Ingredients

• 320 g goat cheese
• plum
• half melon
• 1 fennel
• 1 courgette
• 1 baby carrot
• 1 lemon
• extra virgin olive oil
• salt
• black peppercorns

Reduce the melon into balls, the plum into chunks, the fennel with very thin slices (keep some barbine), the courgette and the carrot in strips. Collect fruit and vegetables in a bowl and season everything with a drizzle of oil, lemon juice, salt, pepper. Collect the cheese in a bowl and work it with a whisk, adding 80 g of oil, a finger of water, salt and pepper. Spread the fruit and vegetable mix on the plates, garnish with tufts of cheese, the fennel barbine, then serve with a generous ground pepper.

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