Sugar Snap Pea, Caramelized Shallots and Arugula Salad
This tasty spring salad has seasonal sugar snap peas and arugula that are tossed with a light olive oil-balsamic vinaigrette, caramelized shallots and topped with some fresh goat cheese.
sugar snap peas
olive oil, extra-virgin
loosely packed, prepared
goat (chevre) cheese
or dried cranberries, optional
Heat 1 tablespoon of oil in a medium nonstick skillet over medium high heat until hot.
Add shallots, stirring often, and cook until shallots are caramelized, 12 to 15 minutes.
Meanwhile bring a large pot of water to a boil.
Blanch sugar snap peas in boiling water for about 40 seconds until they turn into bright green.
Drain, and transfer into iced water to stop cooking.
Drain well again, and add sugar snap peas into a large mixing bowl.
When shallots are caramelized, transfer into same bowl.
In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt and black pepper to taste until well blended.
Pour dressing over shallots and sugar snap peas, and toss until well coated.
Divide arugula among 4 individual serving plates.
Place equal amount of dressed shallots and sugar snap peas on top of each arugula bed.
Sprinkle some goat cheese and dried cherries if desired on top.