From The Kitchen

Sugar Snap Pea and Brebis Salad

Garnished with foraged, edible flowers, this beautiful salad from Chef Sarah Steffan of the Dogwood is perfect for a fresh Summer bite.

Champagne Dressing
1 small shallot, minced fine
¼ cup champagne vinegar
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
Fine zest of 1 lemon
Soak the shallot, salt and pepper in the champagne vinegar for 20 minutes or until the salt dissolves. Add olive oil and lemon zest, reserve for salad.

4 cups of sugar snaps, sliced thin
1 cup soft Brebis cheese
10 mint leaves, rustically torn
Edible herbs and flowers for garnishing. We garnish our salad with violas and salad burnet, which has a lite cucumber flavor.

Place peas and brebis in a bowl, add 2 tablespoons of champagne dressing to start, mixing more in as needed. Season to taste and toss in rustic mint leaves. Garnish with edible flowers and herbs.

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