Fresh Mint & Pea Salad
Let the peas’ farm-fresh flavors sing in this bright, spring-y salad livened up with sunny lemon zest and cool mint.
2 cups water
1 cup fresh garden peas, shelled
6 cups arugula
½ cup fresh mint leaves
1½ tablespoons lemon juice
½ teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper to taste
½ cup light white cheese (such as ricotta, mozzarella or chevre)
Boil the water, then add the peas and cook for 1 to 2 minutes until tender but not mushy. Drain the peas and drop into an ice water bath. Let sit for 2 minutes then drain. In a large bowl, combine peas, arugula and mint. Drizzle the lemon juice and olive oil over the salad. Add the lemon zest, salt and pepper, then gently fold in the cheese. Toss and serve.