Spring Pea Shoot Salad

 

 

Spring Pea Shoot Salad
By Market Chef Monique Santua of Gastromonique

Ingredients

1 bag pea shoots, cut into bite sized pieces
3 rainbow carrots, sliced thinly
1 container peas, sliced on the diagonal
1 bunch brassica flowers, removed from stem
1 container pickled beets, cubed
1/4 c Rosemary Olive Oil
1/4 c White Lemon Balsamic Vinegar

Instructions

In a small bowl, whisk together olive oil and vinegar to make the dressing

Toss remaining ingredients with the dressing and enjoy!