Peas and Carrots Salad With Goat Cheese and Almonds Recipe

Name: Peas and Carrots Salad With Goat Cheese and Almonds Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 ounces fresh goat cheese; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon zest and 2 teaspoons juice from 1 lemon; Kosher salt and freshly ground black pepper; 1/2 pound baby carrots, trimmed and peeled, handful of tender fronds reserved; 1/2 pound fresh shell peas, shucked; 1/2 pound sugar snap peas, string removed, cut on a bias into 1/2-inch pieces; 1 teaspoon dijon mustard; 2 teaspoons toasted pumpkin seed or walnut oil, plus more for drizzling; 1/2 cup Marcona almonds, toasted and cut in half; 4 teaspoons honey

Peas and Carrots Salad With Goat Cheese and Almonds Recipe

Prep 10 mins

Cook 10 mins

Active 15 mins

Total 20 mins

Serves 4 servings

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4 ounces fresh goat cheese
3 tablespoons extra virgin olive oil, divided
1 teaspoon zest and 2 teaspoons juice from 1 whole lemon
Kosher salt and freshly ground black pepper
1/2 pound baby carrots, trimmed and peeled, handful of tender fronds reserved
1/2 pound fresh shell peas, shucked
1/2 pound sugar snap peas, string removed, cut on a bias into 1/2-inch pieces
1 teaspoon dijon mustard
2 teaspoons toasted pumpkin seed or walnut oil, plus more for drizzling
1/2 cup Marcona almonds, toasted and cut in half
4 teaspoons honey

Combine goat cheese, 2 tablespoon olive oil, and lemon zest in the bowl of a food processor. Process until smooth, about 15 seconds, scraping down sides as necessary. Season with salt and pepper and transfer to a small bowl. Store at room temperature until ready to use.
Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch carrots, peas, and snap peas until just tender, about 3 minutes for the carrots and 2 minutes each for the peas and snap peas, transferring each to the ice bath to chill after blanching. Transfer chilled vegetables to a rimmed baking sheet lined with a clean kitchen towel or paper towels to dry carefully.
Combine mustard and lemon juice in large bowl. Slowly whisk in remaining tablespoon olive oil and 2 teaspoons toasted pumpkin seed or walnut oil. Season to taste with salt and pepper. Add dried vegetables and toss to coat.
To serve, smear some goat cheese onto each of four serving plates or one large platter. Top with salad. Sprinkle with toasted almonds. Drizzle with honey and a bit of toasted pumpkin seed or walnut oil. Rub carrot fronds in any dressing remaining in bowl and use to garnish. Serve immediately.

Special equipment

Food processor

Nutrition Facts (per serving)
402	Calories
28g	Fat
27g	Carbs
14g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	402
% Daily Value*
Total Fat 28g	36%
Saturated Fat 7g	33%
Cholesterol 13mg	4%
Sodium 287mg	12%
Total Carbohydrate 27g	10%
Dietary Fiber 8g	30%
Total Sugars 15g
Protein 14g
Vitamin C 39mg	193%
Calcium 147mg	11%
Iron 4mg	21%
Potassium 564mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.