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