May 15, 2017
Freshly Shucked Pea Salad
Yield: Serves 6
- Cut shallot into 1⁄8″-thick slices and place in small saucepan with honey and cumin seeds. Bring to boil, then reduce heat and simmer about 10 minutes or until honey begins to caramelize.
- Take pan off heat and whisk in lemon juice, olive oil, salt and pepper. Set aside to cool. Dressing can be made up to 1 day in advance and kept refrigerated.
- To serve, place peas, pea shoots, mint and parsley in a bowl or on a plate. Top with preserved lemon, dollops of fromage blanc or frais and drizzle with dressing. Sprinkle with a touch of Maldon salt and pepper to taste. Serve at room temperature.