serves 2, prep time 30min
Ingredients
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
Dressing Ingredients
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
Instructions
- 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!
- Enjoy!!
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!!
