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<\/p>\nPea Shoot and Stone Fruit Salad with Brie and Walnuts<\/p>\n
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4-6 ounces organic pea shoots<\/p>\n
1 pluot, cut into thin wedges<\/p>\n
1 green plum, cut into thin wedges<\/p>\n
1 nectarine, cut into thin wedges<\/p>\n
2-4 ounces brie, cut into thin wedges (use more or less according to your preference)<\/p>\n
\u00c2\u00bd C. fresh walnuts, roughly chopped or crushed<\/p>\n
2 T. honey wine vinegar (or white wine vinegar mixed with a little honey)<\/p>\n
2 T. best quality extra virgin olive oil<\/p>\n
Salt and pepper, optional<\/p>\n
<\/p>\n
Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pea Shoot and Stone Fruit Salad with Brie and Walnuts 4-6 ounces organic pea shoots 1 pluot, cut into thin wedges 1 green plum, cut into thin wedges 1 nectarine, cut into thin wedges 2-4 ounces brie, cut into thin wedges (use more or less according to your preference) \u00c2\u00bd C. fresh walnuts, roughly chopped or crushed 2 T. honey wine vinegar (or white wine vinegar mixed with a little honey) 2 T. best quality extra virgin olive oil Salt…<\/p>\n