Pea and Pancetta Salad

Number of Servings: 4

Salad Ingredients:

1 ½ – 2 cups (375-500 mL) fresh or frozen peas, minimally cooked, cooled
4 oz (112 grams) diced pancetta or bacon, cooked, and cooled

1 cup (250 mL) snow peas, left whole, or halved (diagonally)
1 cup (250 mL) thinly sliced mushrooms
¼ cup (60 mL) red onion, thinly sliced or finely chopped
1/3 cup (85 mL) chopped fresh mint
2 tablespoons (30 mL) chopped fresh flat-leaf parsley

½ cup (125 mL) feta cheese, in small cubes, or crumbled
Arugula greens

Vinaigrette:

1 ½ tablespoons (25 mL) fresh lemon juice
½ tablespoon (7 mL) Dijon mustard
2 teaspoons (10 mL) maple syrup or honey
¼ cup (60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. Have peas and pancetta prepared.
2. In a salad bowl, combine peas, snow peas, pancetta pieces, mushrooms, red onion, mint and parsley.
3. In small bowl, mix together the lemon juice, mustard, and maple syrup. Slowly drizzle in olive oil and whisk until thick and creamy. Season to taste.
4. Pour vinaigrette over salad and fold in to thoroughly coat everything.
5. Sprinkle feta over top.
6. Either fold in the arugula greens, or place a serving of salad on a bed of arugula greens.

Questions and comments are always welcome      alex@chilipeppersandpears.com ^[1]