Baby Spinach and Pea Shoot Salad with a Honey Lemon Vinaigrette

By • May 9, 2011 14 Comments

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Author Notes: This is a wonderful melding of ingredients for any young Spring green, including watercress, baby lettuces, and this combination. I tasted a similar salad in a restaurant in Truro, Mass. and have loved it ever since. Bevi

Serves 2

  • 2 large handfuls young pea shoots
  • 2 handfuls baby spinach
  • 1/4 cup chopped and roasted pistachios
  • 12 pieces thinly shaved Grana Padano or Parmesan cheese
  • juice of 1/2 large lemon
  • 1/4 cup fruity olive oil
  • 1/2 to 3/4 teaspoons honey
  • sea salt and pepper to taste for the vinaigrette
  1. Wash the greens and dry them very throughly. Place them in a mixing bowl. Add the pistachio nuts and the cheese.
  2. To the lemon juice, add the honey and mix together thoroughly. Then whisk in the olive oil until the vinaigrette is emulsified. Add salt and pepper to taste.
  3. Pour the dressing over the salad and lightly and carefully toss. Transfer to a serving bowl.

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