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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
salt |
8 ounces snow peas, trimmed |
8 ounces snap peas, trimmed |
10 ounce fresh english peas |
1 1/2 cups thinly sliced radishes (about 9 medium radishes) |
4 ounces soft goat cheese, crumbled |
1 teaspoon lemon zest |
2 tablespoons lemon juice |
1 teaspoon dijon mustard |
1 tablespoon chopped fresh tarragon |
1/4 cup olive oil |
salt and pepper |
Directions:
1. Make salad: Bring a large pot of salted water to a boil. Add all peas and blanch for 3 minutes. Drain and plunge into a large bowl of ice water. When peas are cold, drain and pat dry. Place in a large bowl with radishes.
2. Make dressing: In a small bowl, whisk together lemon zest and juice, mustard, tarragon and olive oil until well combined; season with salt and pepper. Pour over salad and toss well. Sprinkle with goat cheese.
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