Three-Pea Salad

Three-Pea Salad



In a large pot, bring 4 qt. water to a boil with lots of coarse salt. While it heats up, fill a large bowl halfway with ice and top with water.

Once the water in the pot is boiling, drop in 2 cups trimmed snow peas. Cook for 2 minutes, then, using a slotted spoon, transfer tot eh ice water. Repeat with 2 cups trimmed sugar snap peas, then 1 cup fresh english peas. Drain peas.

with a sharp knife or mandoline, cut 1 apple into paper-thin slices.

In a bowl, whisk 1 chopped garlic clove, the zest of 1 lemon, 1 tbsp. fresh lemon juice, 1 tbsp. champagne vinegar and 1/2 tbsp. honey. Keep whisking while slowly drizzling in 2 tbsp. EVOO.

Toss the dressing with the peas, the apple, 1/4 cup chopped fresh mint, 1/4 cup chopped walnuts and 3 oz. crumbled goat cheese. Season with coarse salt and pepper.