Lemony Snap Pea, Arugula, Goat Cheese Salad
We made this salad in class and I loved it so much that I’ve made at home more times than I can count! It’s so simple and it really highlights seasonal produce.
Since it’s so fresh and bright, I like serving it alongside a heavier meal to cut through the richness (I served it with grilled lamb a couple weeks ago!). It’s also amazing on it’s own and I even like topping it with chicken, fish, etc. to make it more of a filling meal.
Since this salad uses so few ingredients, it’s important that all of the ingredients (including your olive oil) are of good quality. This is where you want to break out that good Extra Virgin Olive Oil from the back of your pantry!
INGREDIENTS
3 cups snap peas, julienned
2 Tbsp lemon juice
1/4 cup Extra Virgin Olive Oil
2 oz goat cheese, crumbled
1 cup mint leaves
3 cups arugula
Kosher salt
METHOD
In a large bowl, add the snap peas, lemon juice, olive oil and half of the goat cheese. Toss together with your hands, creating a creamy base, ensuring that all of the snap peas and mint are coated with dressing.
Add the mint leaves and arugula and toss until fully coated with the dressing.
Add a pinch of salt, to taste, and serve topped with the remaining crumbled goat cheese.