Thursday, March 18, 2010

Spring Pea Salad

Spring Pea Salad


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


  1. In a medium bowl, combine the mint, capers, shallot, zest, oil, salt, and pepper. 
  2. Add the peas and goat cheese and toss gently. Serve at room temperature.
Serves 4
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