Pre-heat oven to 200˚C. Remove the stalks from the baby beetroots and drop in a pan of simmering water and boil for 15 minutes until tender. Once cooked, cut the beetroots in half. Drain them well.
Peel the parsnips and cut into eighths from base to tip. Remove any of the tough core from the centre of the parsnip. Lay them on a baking tray with the cooked and halved baby beetroots and coat in the maple syrup, olive oil and the thyme leaves which should be picked from the stalk.
Season with sea salt and black pepper. Place in to the pre-heated oven and cook for 20 minutes until they start to turn crispy around the edges.
While the vegetables are cooking, make the dressing by combining the Dijon mustard, sherry vinegar, honey and lemon juice. Using a mini whisk, slowly pour in the hazelnut oil until a smooth, thick dressing has been made. Season with salt and pepper and add in the fresh chervil.
Now, place the goat’s cheese log slices onto a separate baking tray and place into the hot oven for 8 to 10 minutes to allow the middle of the cheese to melt. Now, mix the chosen salad leaves with the roasted parsnips and beetroots.
Dress lightly before piling the salad on to 4 separate plates and then placing the hot cheese next to the salad. Drizzle with a little of the left-over dressing.