Shelled Pea Salad with Balsamic Vinaigrette

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

2 cups freshly-shelled peas, blanched until just tender
2 cups mixed summer greens, such as butter lettuce and frisée, washed and roughly chopped
¼ cup fresh mint leaves, chopped
¼ cup toasted Marcona almonds
Nasturtium and viola blooms, for garnish

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

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, Marcona almonds and edible blooms. Season to taste with additional fresh ground pepper, as desired.

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