May 3, 2013

pea and radish salad with goat cheese

pea and radish salad - twelfth avenue

In honor of the 80 degree weather this weekend, I made a sweet, fresh spring salad. I love the bright green color and crispness of this dish – and I will never complain about warm weather. I almost don’t know what to do with myself. But I have a small suspicion my rooftop and I will be very well acquainted by the end of it. And my Schwinn.

TGIF. Happy weekend!

peas - twelfth avenue

radish and dressing - twelfth avenue

Pea and Radish Salad with Goat Cheese
Serves 4

1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas
1 cup fresh or frozen shelled edamame
1 cup sugar snap peas, stringed
1 tablespoon hazelnut oil
4 red radishes, trimmed, thinly sliced
1 5- to 6-ounce package soft fresh goat cheese, crumbled

2 tablespoons extra-virgin olive oil
1 tablespoon hazelnut oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
Fine sea salt

Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper.

Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minute for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat.

Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.