Sweet peas, spicy radishes and creamy goat cheese meld in a bright salad that makes use of your early summer harvest.
Prep time: 15 minutes
Total time: 15 minutes
Yield: serves 4
1 pound sugar snap peas, de-stringed and cut in half if large
1 bunch radishes, thinly sliced
2 scallions, thinly sliced
Zest and juice from one lemon
1 tablespoon extra virgin olive oil
2 ounces of goat cheese, crumbled
1 tablespoon fresh mint, thinly sliced
sea salt and freshly cracked black pepper
1. Fill a large bowl with ice water. Blanch the peas in boiling water for 1 minute, drain and plunge immediately in the prepared ice bath. Set aside.
2. Whisk lemon juice and olive oil in a small bowl. Toss peas, radishes, scallions, lemon zest, goat cheese and mint in a medium bowl.
3. Drizzle with dressing and add salt and pepper to taste. Taste for seasoning and serve immediately.
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