The stalks are tender crisp with the fresh flavor of sweet peas. The leaves and tendrils are also tender and sweet. They are perfection in this salad with the creamy goat cheese and tart pomegranate arils. The Greek yogurt dressing might seem like overkill, but it works, even with the richness of the goat cheese.
This is the same vinaigrette I made for our Thanksgiving salad, which had dried cranberries in place of the pomegranate arils and baby salad greens instead of pea shoots. Just so you know, if you can't find pea shoots (though you should really try), you can substitute other greens. Watercress would also work.
Pea Shoot, Pomegranate and Chevre Salad with Greek Yogurt Vinaigrette
To serve 4
For Dressing:2 Tbsp. Greek yogurt
2 Tbsp. white wine or white balsamic vinegar
1 Tbsp. olive or canola oil
1 Tbsp. agave nectar (or honey, to taste)
1/4 tsp. dried basil
pinch salt and pepper
For salad:8 oz. fresh pea shoots
1/4 to 1/2 cup crumbled chevre
1/4 cup raw pecans or walnuts, broken into pieces
1/2 cup pomegranate arils
For dressing:Whisk the ingredients together. Taste and adjust seasonings as necessary.
For Salad:Layer pea shoots, chevre, nuts, and pomegranate arils onto serving plates or in a larger bowl. Drizzle with some of the vinaigrette and pass the remaining vinaigrette alongside.
Makes enough for 4. Print this post