Spring Pea Salad

Spring Pea Salad
Photo by James Baigrie


  • ¼ cup extra-virgin olive oil
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon black pepper
  • ½ cup fresh mint leaves, torn
  • 1 small shallot, thinly sliced
  • 1/8 teaspoon kosher salt
  • ½ cup (4 ounces) crumbled goat cheese
  • + 2 more ingredients
    • 1 pound green peas, blanched (if fresh) or thawed (if frozen)
    • 1 tablespoon capers, roughly chopped

In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper. Add the peas and goat cheese and toss gently. Serve at room temperature.

View full recipe at My Recipes


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