Experimenting in the kitchen, I came up with this very fresh summer salad. The key here is to use the freshest ingredients possible.
1 – 2 cups fresh peas, blanched and cooled
1 cup chopped cucumber
Chopped fresh mint, chives and thyme – approx. a few springs of each
drizzle of extra virgin olive oil
4 tbsp. white balsamic vinegar*
1/3 cup crumbled goat cheese
sea salt to taste
Mix all ingredients together and chill before serving.
*white balsamic vinegar can be found at specialty olive oil stores. It has a delicate flavor and a bit of a thicker texture than regular vinegars which helps to coat the peas.