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For a refreshing and delicious Spring dish, try this favorite from our tasting room menu.  Make it alone for a light lunch or serve with any grilled seafood for a healthy and tasty dinner.  Pairs perfectly with a glass of bubbly, like our Sparkling Blanc de Blanc.  Enjoy!

Spring Pea and Strawberry Salad

Shell 1 cup of English peas and blanch in boiling water for 3-4 minutes, until tender. Halve, or quarter local strawberries and rinse 2 handfuls of pea tendrils.

For the vinaigrette, roughly chop fresh herbs (1 bunch mint, 2 sprigs basil, 3 sprigs tarragon) and place in food processor or blender.  Add 1 tablespoon white balsamic vinegar and 2 teaspoons cover honey; blend.  Next add 1 tablespoon dijon mustard.  Slowly add 3/4 to 1 cup of canola oil and emulsify.  Add salt and pepper to taste.

To assemble the salad, toss English peas with strawberries and pea tendrils. Lightly dress with vinaigrette and top with a few shavings of Manchego cheese.

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