Salad of Sugar Snap Peas, Brebis Cheese and Preserved Lemon

  • Yield 4 servings


1 quart snow peas and sugar snap peas (blached, shocked, bias cut)
2 cups pea tendrils
1 cup sliced radishes
1/2 cup preserved lemon (julienne)
2 ounces lemon vinegar
1 ounce extra-virgin olive oil
1 cup Blackberry Farm Brebis cheese


  1. Combine peas, pea tendrils, radishes, and lemons; season with salt and pepper. Dress with lemon vinegar and olive oil, then mix together.  Divide cheese onto 4plates, then divide pea salad and drizzle extra virgin olive oil around plate and serve. 
Recipe courtesy of Blackberry Farm, Walland, Tenn.



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