/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__06__20130621-peas-carrots-salad-primary-74990821f6124258bbb77a3f2d9b0232.jpg)
Peas and Carrots Salad With Goat Cheese and Almonds Recipe
Ingredients (11)
- 4 ounces fresh goat cheese
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon zest and 2 teaspoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/2 pound baby carrots, trimmed and peeled, handful of tender fronds reserved
- 1/2 pound fresh shell peas, shucked
- 1/2 pound sugar snap peas, string removed, cut on a bias into 1/2-inch pieces
- 1 teaspoon dijon mustard
- 2 teaspoons toasted pumpkin seed or walnut oil, plus more for drizzling
- 1/2 cup Marcona almonds, toasted and cut in half
- 4 teaspoons honey
Directions
Learn how to make this recipe at Serious Eats