NOS RECETTES
Spring Greens with Peas and Ham
OUR RECIPES
Spring Greens with Peas and Ham
Seasonal spring greens and a medley of peas pair perfectly with our sweet maple ham . Top this off with a lemony mint dressing in this fresh and vibrant spring salad.
Dressing:
1 shallot, minced
2 tbsp white wine vinegar
¼ tsp lemon zest
1 tbsp lemon juice
2 tsp Dijon mustard
1 tsp maple syrup or honey
¼ tsp each salt and pepper
¼ cup extra virgin olive oil
3 tbsp thinly sliced fresh mint leaves
1 ½ cups sugar snap peas, stemmed
1 ½ cups snow peas, stemmed
1 cup frozen peas
4 cups baby spinach
2 cups microgreens or stemmed watercress
4 radishes, thinly sliced
250 g shaved Schneiders® Honey Maple Ham
½ cup crumbled soft goat cheese
In a large bowl, whisk together shallot, vinegar, lemon zest and juice, mustard, maple syrup, salt and pepper; gradually whisk in olive oil until blended. Stir in mint. Set aside.
In large pot of boiling salted water, cook sugar snap peas, snow peas and frozen peas until bright green and tender-crisp, about 1 minute. Drain and transfer to large bowl of ice water to chill. Drain well.
Add spinach, microgreens and radishes to dressing in bowl; toss to coat. Arrange greens on 4 plates. Top with ham and goat cheese.
Tips: You can use any fresh young greens for this salad, such as baby arugula or even a mixture of sprouts.
