Spring Snap Pea Salad
3 cups of lettuce (we used butter lettuce mix, but choose your own adventure)
4 soft boiled eggs (6 minutes)
1 bunch of dill, roughly chopped (save some for garnish)
1 cup mint, roughly chopped
5 endives, leaves separated
½ cup thinly sliced radish
5 green onions, chopped
3 mini cucumbers, thinly sliced
1 avocado diced (save some for garnish)
1 lb fresh Spring peas (sub for snap peas)
¼ cup feta (save some for garnish)
¼ cup toasted pine punts (save some for garnish)
Jess Damuck's Perfect Lemon Vinaigrette
½ shallot, minced
1 tsp whole grain dijon mustard
2 tbsp lemon juice
1 tsp honey
¼ cup Drizzle
Kosher salt & freshly ground black pepper
Instructions
Active Time: 25 minutes
Full Time: 30 minutes
In a small bowl or in a jar with a tight-fitting lid, mix together shallot, dijon, lemon juice, honey, and Drizzle. Mix or shake until nicely emulsified and season with salt and pepper to taste.
In a large serving dish, toss all ingredients (except the eggs) in with the vinaigrette.
Cut eggs in half, place on top of the salad and garnish with leftover dill, feta, avocado, pine nuts, and Drizzle. Enjoy!!
