2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges
250g/9oz asparagus, tips cut off, stalks cut into diagonal pieces
100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods)
1 tbsp finely chopped chives
6 just-ripe fresh figs, tops removed, quartered
1 garlic clove, crushed
1 tsp lemon juice
60g/2¼oz bag salad leaves
1 tsp Dijon mustard
salt and freshly ground black pepper
6 tbsp olive oil
1 tsp sugar
100g/3½oz firm goats’ cheese, peeled and crumbled