Simple to prepare, this spring salad is bursting with flavor. Here the delicate fresh peas mingle with baby spinach and a light lemon vinaigrette to form a perfect union. The Greek feta cheese gives this salad a special pop, kind of salty and briny. Added cheese just before serving. Also, for the olive oil and lemon juice dressing I used a ratio of about 50/50 as I prefer my dressing a little more tart than original recipe called for. This recipe is adapted from The Naked Chef Cookbook, by Jamie Oliver.
Ingredients:
2 large handfuls baby spinach (washed and spun dry)
1/2 cup fresh sweet peas
Feta cheese, to crumble on top
5 tablespoons Extra Virgin Olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste
To prepare:
Blanch peas in boiling, unsalted water for 2 minutes. Pour into coriander, then rinse with cold water until cool to prevent further cooking. Add to spinach. Whisk lemon juice and oil together, season with salt and pepper. Sprinkle crumbled feta cheese over the top.
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