This salad…is amazing.
I have been patiently awaiting the arrival of pea shoots in my CSA share. And this is the week! If you’ve never had pea shoots before, you are in for a treat. Pea shoots are cut before the pea plants flower, or sometimes include the flowers, which are also edible. Peas greens grow quickly and this is a way to enjoy the flavor of peas while the peas themselves are growing and ripening.
The stalks are tender crisp with the fresh flavor of sweet peas. The leaves and tendrils are also tender and sweet. They are perfection in this salad with the creamy goat cheese and tart pomegranate arils. The Greek yogurt dressing might seem like overkill, but it works, even with the richness of the goat cheese.
This is the same vinaigrette I made for our Thanksgiving salad, which had dried cranberries in place of the pomegranate arils and baby salad greens instead of pea shoots. Just so you know, if you can’t find pea shoots (though you should really try), you can substitute other greens. Watercress would also work.
- For Dressing:
- 2 Tbsp. Greek yogurt
- 2 Tbsp. white wine or white balsamic vinegar
- 1 Tbsp. olive or canola oil
- 1 Tbsp. agave nectar (or honey, to taste)
- ¼ tsp. dried basil
- pinch salt and pepper
- For salad:
- 8 oz. fresh pea shoots
- ¼ to ½ cup crumbled chevre
- ¼ cup raw pecans or walnuts, broken into pieces
- ½ cup pomegranate arils
- For dressing: Whisk the ingredients together. Taste and adjust seasonings as necessary.
- For Salad: Layer pea shoots, chevre, nuts, and pomegranate arils onto serving plates or in a larger bowl. Drizzle with some of the vinaigrette and pass the remaining vinaigrette alongside.