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Spring Pea Salad with Goat Cheese

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This spring pea salad with goat cheese salad is a vibrant salad recipe, healthy, nutritious, and loaded with farmers market produce.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Diet: Vegetarian

This spring pea salad with goat cheese salad is a vibrant salad recipe, healthy, nutritious, and loaded with farmers market produce. Ready in no time, it’s the perfect salad for spring and summer.

Ingredients

Scale
  • 3 cup (450g) fresh or frozen green peas
  • 5.3 ounces (150g) fresh goat cheese, crumbled
  • ¼ to ½ red onion, minced or sliced (or 1–2 small shallots)
  • 2 handfuls fresh mint leaves, chopped
  • 2 Tablespoons pine nuts, toasted
  • 5 Tablespoons extra virgin olive oil
  • 2 Tablespoons red wine or balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon freshly ground coriander seeds
  • Salt and freshly ground pepper

Instructions

  1. Place a large saucepan of water to a boil. Add the fresh or frozen green peas, and cook for 3 minutes from when it starts boiling again. Drain them and plunge them into a large bowl of water with ice cubes to stop the cooking, then drain them.
  2. Add green peas, fresh goat cheese, red onions, mint and toasted pine nuts in a large mixing bowl.
  3. In a small glass jar, whisk together olive oil, vinegar, mustard and seasoning. Pour over the salad ingredients and toss well. Enjoy!

Notes

* Make ahead tips. Store the salad ingredients and the vinaigrette separately, and assemble the salad just before serving. I also recommend to add the fresh mint right before serving to keep their bright green hue and their refreshing flavors.

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