Mosaic of young cheese and crispy vegetables

Mix the crème fraîche with the mustard and honey and season with salt.

Stick or cut eighteen squares from the two cheeses, you then have altogether sixty-four squares.

Cut eighteen thin slices from the middle of the radishes (eat the ends nicely) and make equally large circles from the slices of cucumber.

Peel the lemon very thinly with a peeler so that there is no white on the skin, and cut very thin long strips from the skin.

Or use a six-door to pull strips of lemon.

Make a mosaic of the cheese on the plates, put the radish on the young cheese and the cucumber on the goat's cheese.

Garnish with the crème fraîche, lemon zest and fine sprigs of dill.