Strawberry & Sugar Snap Pea Salad

By Chef Alex Bolar

June 21, 2024

Serves

2–4

In this Recipe

Heritage Extra Virgin Olive Oil

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 Extra Virgin Olive Oil3/4 cup

Salt1 tsp

Dijon Mustard1 tbsp

Steps

Set a pot of lightly salted water to boil on the stove. Prepare a large bowl of ice water nearby.
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.
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.
PERSIMMON VINAIGRETTE:
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.