Shelled Pea Salad with Balsamic Vinaigrette

This bright salad is beautifully balanced by fresh mint and Marcona almonds.

Ingredients:
2 cups freshly-shelled peas, blanched until just tender
2 cups mixed greens, such as microgreens and arugula, washed
¼ cup fresh mint leaves, chopped
¼ cup toasted Marcona almonds

For vinaigrette:
1 large garlic clove, minced
3 tablespoons balsamic vinegar
½ cup olive oil
Fresh ground pepper

Method:
1. In a small bowl, whisk together the vinaigrette ingredients until the oil and vinegar are emulsified. Set aside.

2. On a large serving platter, arrange the greens and the peas, tossing gently to combine. Drizzle with the vinaigrette, toss to coat and then garnish with the fresh mint and Marcona almonds. Season to taste with additional fresh ground pepper, as desired.

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