SNAP PEA SALAD WITH BURRATA

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This salad is all about spring. Sweet snap peas, beautiful pea tendrils, and whole mint leaves paired with the creamy richness of burrata. The green vegetables are fresh and vibrant, letting us know that spring has officially arrived. Simple in preparation, this salad is ready to eat in just minutes. Pair it with a cold glass of Trajarinho Vinho Verde and enjoy!

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SNAP PEA SALAD WITH BURRATA

Serves 4

1/2 lb sugar snap peas, trimmed, strings removed
1/2 bunch pea tendrils, washed, cut into 1 inch pieces
1 cup whole mint leaves
3 tablespoons extra virgin olive oil
1 lemon, juiced
Maldon salt
1 lb burrata cheese
fresh cracked black pepper

IMG_5571Cut pea pods in half lengthwise, leaving some peas inside of the pods.

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Combine the peas, pea tendrils, and whole mint leaves in a large mixing bowl. Add 3 tablespoons extra virgin olive oil and the lemon juice. Toss to coat. Season with Maldon salt and fresh cracked black pepper. Taste. Adjust seasoning as necessary.
IMG_5577Tear open the balls of burrata and arrange on a platter or in a shallow bowl. Drizzle olive oil on the cheese. Season with Maldon salt and black pepper. Place the salad along side the cheese.

Enjoy!

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