Spring Pea Salad

Ingredients

lemon juice and zest

3 lemon

olive oil

3/4 cup

champagne vinegar

6 tbsp

garlic minced

3 clove

salt

3/4 tsp

black pepper

to taste

arugula

7 1/2 oz

snap peas

3 cup

asparagus ends trimmed, halved

3 bunch

peas fresh or frozen

4 1/2 cups

mini cucumbers thinly sliced

6

radishes thinly sliced

15

goat cheese crumbled

0.99 cup

Method

1. 01Whisk lemon juice, zest, olive oil, champagne vinegar, garlic, salt, and pepper in a small bowl. Set aside.
2. 02Bring a large pot of salted water to a boil. Add snap peas and boil 1 minute.
3. 03Add asparagus and boil 1 minute.
4. 04Add peas and boil 1 to 2 minutes until all vegetables are bright green and tender-crisp.
5. 05Drain vegetables in a colander and rinse under cold running water. Let sit in colander at least 5 minutes to dry.5 min
6. 06Add arugula to a serving platter or divide between bowls. Top with blanched vegetables, cucumbers, radishes, and goat cheese.
7. 07Drizzle dressing over salad and serve.