U Pick Snap Peas are on the menu this week. Here's a quick and delicious salad recipe.
1 1/2 lbs. sugar snap peas, stemmed and stringed
1/4 cup chopped herbs (we used mint, parsley, and basil)
1 small onion, minced
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp honey
3 tbsp olive oil
1/4 cup goat cheese
1. Blanch peas for about two minutes. Place in ice water bath as soon as they're bright green. Dry the beans, and cut them in half
2. Make vinaigrette and toss with peas.
3. Add crumbled goat cheese.