Ingredients:
Serves 4-6
2 tbsp extra virgin olive oil
3 tbsp white wine vinegar
Juice of half a lemon
1 tbsp mustard
1 tsp sugar
Salt and pepper to season
Mixed fresh leaves including pea shoots, watercress or rocket, baby spinach, sorrel or chard
1/2 cup fresh garden peas
1 cup fresh pea pod or sugar snap pea pods
2 finely sliced shallots
Juice of half the remaining lemon
1/2 cup crumbled White Stilton cheese
Lemon zest
Method:
- Mix the vinaigrette by combining the extra virgin olive oil, vinegar, mustard, lemon juice, sugar, salt and pepper in a small bowl.
- Arrange the sliced shallots in an even layer and cover in lemon juice to soften them.
- Blanch the pea pods and peas in boiling water for three minutes then drain and plunge in iced water.
- Mix the peas and salad leaves in a large mixing bowl and toss through the shallots.
- Drizzle the vinaigrette, grate over some fresh lemon zest and top with the crumble white Stilton to serve.
