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Spring Pea Salad with Jamon and Mustard Vinaigrette
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 1/4 cup chardonnay vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons hazelnut oil
- 1/4 teaspoon finely ground black pepper
- 1 shallot, finely minced
- Kosher salt
- Kosher salt
- 1 cup shucked English peas
- 1/2 pound snap peas
- 3 tablespoons extra-virgin olive oil
- 8 slices Jamon Serrano
- 2 cups pea shoots
- 1 cup snow peas, julienned lengthwise
- 1/4 cup grated Manchego
- 1/4 cup toasted hazelnuts, crushed
Instructions
Spring Pea Salad with Jamon and Mustard Vinaigrette serves 4 original recipe by Food Network.
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