Pea Shoot and Stone Fruit Salad with Brie and Walnuts
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: Yield: 4 side salads
Fresh, bright salad made from pea shoots, sliced stone fruits, walnuts and goat brie.
  • 4-6 ounces organic pea shoots
  • 1 pluot, cut into thin wedges
  • 1 green plum, cut into thin wedges
  • 1 nectarine, cut into thin wedges
  • 2-4 ounces brie, cut into thin wedges (use more or less according to your preference)
  • ½ cup fresh walnuts, roughly chopped or crushed
  • 2 Tablespoons honey wine vinegar (or white wine vinegar mixed with a little honey)
  • 2 Tablespoons best quality extra virgin olive oil
  • Salt and pepper, optional
  1. Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.
Serving suggestion: For a heartier lunch or light dinner, serve with fish or chicken or roasted veggies.
Note: I got my organic pea shoots at Trader Joe's. Also be sure to check the farmers market. Or you can grow your own!
Recipe by Cafe Johnsonia at