#SaladSZN: Spring Pea
Spring is here! Peas are having a moment this season so you need to try this Spring Pea Salad. It's full of greens, has a little creaminess from the goat cheese, and the perfect crunch from the pistachos.
Ingredients:
1 bunch asparagus
1 cup peas (we used fresh)
Butter lettuce, coarsely chopped
½ cup orzo, cooked
A few mint leaves, torn
Goat cheese, crumbled
Pistachios, roughly chopped
2 tbsp champagne vinegar
1 tsp Dijon mustard
1 tsp honey
2 tbsp minced shallots
juice of 1 lemon
2 tsp fresh thyme chopped
salt and freshly ground black pepper to taste
⅓ cup olive oil
Step 1
Bring 3 cups of salted water to a boil in a medium pot. Cut the asparagus into 2-inch pieces. Blanch the asparagus in the water for 3 minutes. Add the peas to the pot and cook for 1 minute more. Immediately drain the vegetables and transfer them to an ice bath to stop the cooking process.
Step 2
To make the lemon-shallot vinaigrette, combine the vinegar, honey, Dijon mustard, minced shallots, lemon juice, thyme and black pepper in a glass jar. Drizzle in the olive oil and shake until the dressing becomes emulsified. Add salt and pepper to taste.
Step 3
Place the salad greens in a large bowl and add the asparagus, peas, orzo and tear some mint on top. Drizzle the vinaigrette over top and toss everything together. Season with salt and freshly ground black pepper. Top with the roughly chopped pistachios and goat cheese.
