Sugar Snap Pea Salad

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Have ready a bowl of well-salted ice water.

3. 3

   Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely.

4. 4

   Drain well and pat dry with a towel.

5. 5

   In a small bowl, whisk together garlic and lemon juice.

6. 6

   Season with salt and pepper.

7. 7

   Whisk in oil.

8. 8

   Add pea shoots or arugula and toss to coat.

9. 9

   Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate.

10. 10

    Scatter snap peas on top of cheese.

11. 11

    Drizzle with olive oil.

12. 12

    Mound greens over peas.

13. 13

    Sprinkle with chervil or chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.