Time to lighten up for summer! With all of the wonderful vegetables coming out of local farms, there's no reason to not to embrace the fresh, clean flavors of spring and summer.
Snap Pea Salad
- handful of snap peas, rinsed and drained
- pecorino romano
- 1 c. arugula
- 1/2 shallot, sliced
- 1/2 T. balsamic vinegar
- 1/2 T. honey
- 1 1/2 T. olive oil
- 1/2 lemon, juiced
Whisk together the lemon juice, honey, and vinegar. Once combined, slowly whisk in the olive oil and season with salt and pepper. Set aside.
Mix together the arugula, shallot, and snap peas. Plate them and drizzle the vinaigrette over the top. Finish with the pecorino romano. In this salad, I chose to break off small chunks of the cheese with the tip of my knife.