Peas and Carrots Salad with Goat Cheese and Almonds

Name: Peas and Carrots Salad with Goat Cheese and Almonds
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters Marcona almonds, toasted and cut in half; 227 grams baby carrots, trimmed and peeled, handful of tender fronds reserved; 1 teaspoon dijon mustard; 113 grams fresh goat cheese; 4 teaspoons honey; 4 servings Kosher salt and freshly ground black pepper; 1 teaspoon zest and 2 teaspoons juice from 1 lemon; 3 Tbsps extra-virgin olive oil, divided; 227 grams fresh shell peas, shucked; 227 grams sugar snap peas, string removed, cut on a bias into 1/2-inch pieces; 2 teaspoons toasted pumpkin seed or walnut oil, plus more for drizzling

You can never have too many main course recipes, so give Peas and Carrots Salad with Goat Cheese and Almonds a try. This recipe serves 4. One serving contains 400 calories, 14g of protein, and 28g of fat. If you have lemon zest, honey, dijon mustard, and a few other ingredients on hand, you can make it. To use up the walnut oil you could follow this main course with the Walnut Chiffon Cake as a dessert. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Combine goat cheese, 2 tablespoon olive oil, and lemon zest in the bowl of a food processor. Process until smooth, about 15 seconds, scraping down sides as necessary. Season with salt and pepper and transfer to a small bowl. Store at room temperature until ready to use.

Ingredients you will need

Salt And Pepper

Goat Cheese

Lemon Zest

Olive Oil

Equipment you will use

Food Processor

Bowl

Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch carrots, peas, and snap peas until just tender, about 3 minutes for the carrots and 2 minutes each for the peas and snap peas, transferring each to the ice bath to chill after blanching.

Ingredients you will need

Sugar Snap Peas

Vegetable

Carrot

Water

Peas

Ice

Equipment you will use

Pot

Transfer chilled vegetables to a rimmed baking sheet lined with a clean kitchen towel or paper towels to dry carefully.

Ingredients you will need

Vegetable

Equipment you will use

Kitchen Towels

Baking Sheet

Paper Towels

Combine mustard and lemon juice in large bowl. Slowly whisk in remaining tablespoon olive oil and 2 teaspoons toasted pumpkin seed or walnut oil. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Pumpkin Seeds