Spring Salad with New Peas and Baby Carrots

One of the highlights of our Easter meal was a simple green salad with peas and carrots. I was fortunate to get some fresh, delicate salad greens from the Brown Family Farm. I picked up fresh organic baby carrots and frozen organic new peas from Wild Oats. Here is the recipe:

Spring Salad with New Peas and Baby Carrots

• 3 cups mixed greens, washed
• 12 baby carrots (not the kind in a bag, but the kind with the greens still on top)
• 1 cup frozen new peas, thawed
• 1 shallot, finely chopped
• 3 tablespoons white wine vinegar
• 1/3 cup extra virgin olive oil
• kosher salt and black pepper to taste

Put the chopped shallot in the vinegar and let sit for about 30 minutes. Cut the greens from the carrots but leave about half and inch of the green stem. Peel the carrot and blanch (boiling water for about 3 minutes then put in ice water to stop the cooking and to cool). Whisk olive oil into the vinegar and shallots. Arrange greens on a platter, add the carrots and peas, and top with dressing. Add freshly cracked pepper and kosher salt to taste and serve.