RECIPES

Strawberry & Sugar Snap Pea Salad

By Chef Alex Bolar
March 14, 2025
Serves
2–4

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Winter Harvest Persimmon Vinegar
Winter Harvest Persimmon Vinegar
Ingredients
Sugar Snap Peas1 quart
Strawberries 8 oz, stemmed, cleaned, halved
Shallot1 large, sliced
Croutons2 cups
Pea Tendrils1 bundle
Feta1/4 cup, crumbled
FOR PERSIMMON VINAIGRETTE-
Flamingo Estate Winter Harvest Persimmon Vinegar1/4 cup
Flamingo Estate Heritage Extra Virgin Olive Oil3/4 cup
Salt1 tsp
Dijon Mustard1 tbsp
Steps
  1. Set a pot of lightly salted water to boil on the stove. Prepare a large bowl of ice water nearby.
  2. Snap off the stem end of the pea pod and pull it towards the tip, removing the strings. Once the water comes to a rolling boil, blanch the peas for 15-20 seconds and shock in the ice water until completely chilled. Strain off any excess water and set peas aside.
  3. In a large mixing bowl toss peas, strawberries, shallots, croutons and pea tendrils together with 1/2 cup of the persimmon vinaigrette. Slide the salad from mixing bowl to plate and top with crumbled feta.
  4. PERSIMMON VINAIGRETTE:
  5. Add vinegar, oil, salt and mustard to a small mixing bowl. Whisk until smooth and fully emulsified. Chill and store in an airtight container in the refrigerator for up to 2 weeks.
Cook a meal for someone you love
Cook a meal for someone you love