Bring a pan of water to the boil, then briefly boil the peas until just cooked. Drain and cool in cold water, then drain once again.
In a dry frying pan over a low heat, toast the hazelnuts, stirring from time to time; this should take about 4 - 5 minutes. When they are just starting to brown, tip onto a plate to cool.
Put the cooled peas, radishes, lettuce, spring onions, cucumber and cress in a salad bowl.
Preheat the grill. Place the goat's cheese on a small oven tray and grill until it just begins to bubble and brown around the edges.
While the cheese is grilling, mix the oil, vinegar and mustard together well, with seasoning to taste. Toss the hazelnuts in with the salad, pour the dressing over and toss so that everything is well coated.
Pile the salad on a plate and top with the grilled cheese. Serve with some crusty bread.
*Inspired by Jenny McL. featured in the Realfood Cookbook