Spring Pea Salad

This simple recipe has been my favorite spring salad for 10+ years and is still going strong. Layer torn hearts of Romaine with peas, carrot curls, thinly sliced scallions, and dollops of goat cheese on top. Season with kosher salt and freshly ground pepper. Whisk white wine vinegar into extra virgin olive oil drop by drop until emulsified. Pour over salad; toss and serve immediately.

1 heart of Romaine lettuce, rinsed, dried and torn into bite-size pieces
8 oz. frozen peas, thawed and rinsed
1-2 carrots, peeled into carrot curls with vegetable peeler
3-4 scallions, thinly sliced (white and dark green parts only)
4 oz. goat cheese
kosher salt
freshly ground pepper

2 tbsp. white wine vinegar
1/4 c. extra virgin olive oil