serves 2, prep time 30min
1 bunch of Refarmery French Breakfast radishes, thinly sliced
12 oz Durst Organic sugar snap peas, top removed, sliced in half diagonally
1/2 bunch Refarmery spearmint leaves, torn
3-4 oz ricotta
15-20 Haag Farms fresh walnuts, roughly chopped
1/2-1 garlic scape, minced
1/2 tsp sea salt
Juice from 1/2 (valencia) orange
1 tsp champagne (white wine) vinegar
3 tbs extra virgin olive oil
Fresh ground black pepper to taste
Sea salt to taste
- In a large bowl, toss together the radishes, peas and mint. Set aside.
- Whisk garlic scape, sea salt and orange juice until well blended. Stir in the vinegar and olive oil.
- Fold ricotta into roughage.
- Pour dressing and gently blend. Top with walnuts, chunky fresh ground black pepper and sea salt. If you’re in the mood – and especially with how fragrant Refarmery’s spearmint is – some thinly sliced spearmint leaves on top of the salad add a delightful little oomph to this dish!
If you got last week’s Bounty Box, Big Sur Salts Gavilan blend and 43 Ranch Helen’s Blend olive oil are both perfect for this recipe!!