This is a springy and flavorful salad that skips lettuce altogether! The crisp snap peas pair with the salty ricotta salata cheese, which is mellowed by the sweet blueberries and tangy dressing.
Snap Pea Salad with Blueberries & Ricotta Salata
Ingredients
- 2 cups Sugar snap peas
- ½ cup Blueberries
- ¼ cup Mint leaves torn
- Ricotta salata shaved or crumbled
Dressing
- ¼ cup Olive oil
- ½ Lemon juiced
- 2 tsp Whole grain mustard
- ¼ tsp Onion powder
- ½ tsp Honey or Agave
- ½ tsp Kosher salt
- Fresh cracked black pepper
Instructions
- Bring a pot of water to a rolling boil and add 1 tbsp of kosher salt to water. Fill a bowl with cold water and lots of ice. Add 2 cups of snap peas to the salted boiling water for about 1 minute, until bright green. Strain peas and immediately submerge them in the ice water until they are room temp or colder. Drain and dry. Slice the chilled snap peas on a sharp diagonal if desired.
- In a medium sized mixing bowl, add the lemon juice, olive oil, mustard, honey, onion powder, salt, and pepper. Whisk vigorously until fully emulsified. Taste and adjust seasonings. To the bowl of dressing, add the dry sliced snap peas, the blueberries, and the mint leaves. Toss until well combined.
- Toss again with some of the crumbled ricotta salata and more salt and pepper if needed. Plate and garnish with more mint leaves and shaved ricotta salata.
