Salad of Sugar Snap Peas, Brebis Cheese and Preserved Lemon

  • Yield: 4 servings


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


  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.