The Recipes

Spring Pea Salad with Blueberry Vinaigrette

This is a nice, light and easy way to start off any meal this time of year.  As my friend Mikey says, "It's time to lighten up for summer!"  With the warm weather upon us, I find that gravitate towards lighter options.  Of course, serving this light salad means you can have a heavier main course.

A few things: 

1) Get a salad spinner.  Amazing for washing greens.

2) You can easily swap out a T. of blueberry jelly for this recipe and discard the onion, but I like the idea of paying as much attention to something like a salad as you would a main course.



Spring Pea Salad with Blueberry Vinaigrette

Ingredients:

- 1 c. greens, rinsed
- 5-6 sugar snap and/or snow peas
- 1 T. dried cranberries
- 1 T. of pecorino romano pieces, broken off of a wedge with a paring knife
- 1/4 c. blueberries
- 1 tsp. sugar
- 1 T. amaretto (optional)
- 1/2 small sweet white onion
- 1/4 c.. balsamic vinegar
- 1-2 T. olive oil, plus another drizzle
- salt
- pepper

Preheat the oven to 375 degrees.  Put the onion half on a piece of aluminum foil, drizzle with olive oil, and season with salt and pepper.  Roast it in the oven for 35 minutes.

Put the cranberries in a small bowl and cover halfway with warm water and add the amaretto if using.  If not, just cover with warm water.

When it is cool enough to handle, dice the onion.

Put two small pots on the stove.  In one, boil water.  Add the blueberries, vinegar, diced onion, and sugar to the second.

Mash the blueberries in the pot with the back of a fork or potato masher.  Let the mixture simmer for about 10 minutes.  Strain it through a mesh strainer, pushing on the solids to extract the liquid.  Discard the solids and let the liquid cool.  Once cool, whisk in the olive oil and season with salt and pepper.

While it cools, salt the pot of water liberally.  Add the peas and cook for 2-3 minutes.  Remove immediately from the water and transfer to a bowl of ice water to stop the cooking process.

Drain the cranberries.

Plate the greens and scatter the peas around the plate.  Top with the plumped cranberries.  Drizzle the blueberry vinaigrette.  Finish with the pecorino.