Peas And Carrots Salad With Goat Cheese And Almonds Recipe

1. 1

   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.

2. 2

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

3. 3

   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. Add dried vegetables and toss to coat.

4. 4

   To serve, smear some goat cheese onto each of four serving plates or one large platter. Top with salad. Sprinkle with toasted almonds. Drizzle with honey and a bit of toasted pumpkin seed or walnut oil. Rub carrot fronds in any dressing remaining in bowl and use to garnish. Serve immediately.

* Per serving · 4 servings · Values may vary.