Finely chop <quantity>2<unit>tbsp</unit></quantity> of picked parsley

Finely chop <quantity>1<unit>tbsp</unit></quantity> of picked mint

Cut <quantity>4</quantity> radishes into sixths

Cut <quantity>3</quantity> carrots into quarters lengthwise

Cut <quantity>2</quantity> Japanese cucumbers into quarters lengthwise

Cut <quantity>2</quantity> celery stalks into long sticks

Add <quantity>¼<unit>cup</unit></quantity> of goat cheese to a bowl

Loosen up the cheese with a rubber spatula

Add <quantity>½<unit>cup</unit></quantity> of mayonnaise to the bowl and mix to incorporate

Add <quantity>½<unit>cup</unit></quantity> of crème fraîche to the bowl and mix to combine

Add <quantity>1<unit>tbsp</unit></quantity> of greek yogurt. Fold in with spatula to combine

Season with salt to taste

Add the parsley and mint

Squeeze the juice from <quantity>½</quantity> lemon into the bowl

Mix all the ingredients to combine

Transfer the dip to a serving bowl

Top with red shiso powder to taste

Arrange the vegetables in a larger serving bowl. The herb & crème fraîche dip with crudités is ready

Enjoy on a warm day!