Cut senna cheese into slices the thickness of the back of a knife and spread on plates. Sprinkle with chopped thyme, drizzle with apple cider vinegar and walnut oil. Peel asparagus and carrots. Clean green onion and pea pods. Blanch vegetables briefly in salted water – strain and garnish while still warm with salt cayenne pepper, vinegar, oil and chervil.
Arrange the vegetable salad with the mustard cheese. Garnish with chervil sprigs.
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