MUSHROOM, SNOW PEA, AND SPINACH SALAD

1/4 c. olive oil
1/4 c. vegetable oil
1/4 c. tarragon vinegar
1 tsp. minced fresh tarragon (1/2 tsp. dried)
1/2 tsp. Dijon mustard
salt & pepper
1 1/4 lb. snow peas, strings removed
1 bunch spinach, stemmed
8 ounces fresh mushrooms, sliced
4 large radishes, thinly sliced

Whisk oils, vinegar, tarragon, and mustard in small bowl. Add salt and pepper to taste. Bring large pot of salted water to boil. Add snow peas; cook 45 seconds. Drain, run peas under cold water and drain again. Combine peas, spinach, mushrooms, and radishes in large bowl. Toss salad with enough dressing to lightly coat. Pass remaining dressing separately. Makes 6 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)


Leave a Reply

Your email address will not be published. Required fields are marked *