Pea Salad with Mint and Goat Cheese

I do most of my experimentation on Sundays. I try to make a nice Sunday meal. Most of the time I have a tough time deciding on interesting side dishes.

This pea salad is so delicious. I adapted the recipe from a great cookbook called Earth to Table. Peas and mint are a refreshing combination. This is a perfect spring meal with a nice fish or lamb. I made it with roast chicken and used a creamy goat cheese. You can substitute feta cheese or any other crumbly cheese you like. Also, I used apple cider vinegar but you can use red wine vinegar or champagne vinegar or whatever you have on hand. The recipe makes a lot of vinaigrette, so taste as you add so it does not overpower the peas.



Pea Salad with Mint and Goat Cheese

2 cups shucked fresh sweet peas
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon local honey
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
2 radishes, finely sliced
1 red onion, finely sliced
½ cup fresh mint leaves, roughly chopped
¼ cup crumbled goat cheese

In a medium pot of boiling salted water, blanch peas until just tender and bright green, about 2 minutes. Refresh under cold water.

In a large bowl, whisk together the oil, vinegar, honey, and mustard. Season to taste with salt and pepper. Add peas, radishes and onion; toss to coat. Add mint and gently toss. Sprinkle with feta and serve.

Makes 6 servings