Peas and Carrots Salad With Goat Cheese and Almonds Recipe

Serves: 4 Save

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


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