Arugula Salad with Pea Shoots Recipe

8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

1 cup pea shoots

1 cup edamame (or fresh peas)

1 handful fresh mint (optional)

1/2 cup walnuts

Parmesan cheese

1 recipe Best Balsamic Vinaigrette

 

Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade). In a dry pan over medium heat, toast the walnuts, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Make sure to watch them constantly so they do not burn. Make the Best Balsamic Vinaigrette. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

 

 

Best Balsamic Vinaigrette

2 tablespoons aged balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon maple syrup (or honey)

1/4 teaspoon kosher salt

6 tablespoons olive oil

 

In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).