PEA AND RADISH SALAD WITH GOAT CHEESE

PEA AND RADISH SALAD WITH GOAT CHEESE image

Yield 4 Servings

Number Of Ingredients 14

VINAIGRETTE
2 Tbsp extra-virgin olive oil
1 Tbsp hazelnut oil
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
Fine sea salt
VEGETABLES
1 cup shelled fresh peas (from about 1 lb peas in pods) or frozen peas
1 cup fresh or frozen shelled edamame
1 cup sugar snap peas, stringed
1 Tbsp hazelnut oil
1½ cups pea sprouts or pea tendrils
4 red radishes, trimmed, thinly sliced
1 5-to-6 oz package soft fresh goat cheese, crumbled

Steps:

INGREDIENT INFO: Pea sprouts and pea tendrils can be found at some farmers' markets and at natural foods stores and Asian markets. VINAIGRETTE: Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using. VEGETABLES: Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minutes for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.