Sugar Snap Pea and Fennel Salad

Total Time:
30 min
Prep:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp extra virgin olive oil or walnut oil
  • 1 tsp. Dijon mustard
  • 2 tsp. chopped shallots
  • 1/4 tsp. fine sea salt
  • 2 cups sugar snap peas, sliced into thin strips
  • 1 cup frozen peas, thawed
  • 1 small fennel bulb, trimmed and sliced (reserve a few fronds for garnish)
  • Freshly ground black pepper
  • 1/2 cup toasted walnuts
  • BelGioioso Four Cheeses shredded blend
Directions
  • Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.

  • Add the snap peas, peas and fennel to bowl. Toss to coat and season to taste with pepper.

  • Garnish with toasted walnuts and fennel fronds. Season to taste with additional salt and pepper if necessary. Top with shredded Four Cheeses.


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