Photo and Recipe courtesy of <a href='http://foxeslovelemons.com/' target='_blank'>Foxes Love Lemons</a>
Total Time: 20 minutes
Prep: 20 minutes
Yield: 4 servings
c. fresh English peas
tablespoons fresh lemon juice
tbsp. whole grain Dijon mustard
Pinch of Kosher salt and ground black pepper
c. extra virgin olive oil
large radishes, thinly sliced
cups fresh flat-leaf parsley leaves and tender stems
c. fresh pea shoots (optional)
c. fresh basil leaves, torn
c. fresh mint leaves
c. shaved aged Asiago cheese
c. shaved Parmesan cheese
Heat small pot of water to boiling over high heat. Add peas; cook 1-1/2 to 2 minutes or until peas are just tender. Drain and rinse peas with cold water.
In large bowl, whisk together lemon juice, mustard, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
Add radishes, parsley, pea shoots (if using), basil and mint to bowl; toss until greens are coated in dressing.
Divide herb mixture between 4 salad plates. Divide cheese and peas over salads and serve immediately.
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