I recently started serving all our salads with little ramekins of his and hers cheese on the side. I know it sounds weird and fussy, but hear me out. Alex is very picky about cheese. Basically, he only likes three of them: mozzarella, Swiss, and Parmesan. I, on the other hand, have literally never met a cheese I didn’t love. (Side note: did you see this study? Cheese has an opiate-like effect on the brain!)
For a long time, I breathed a heavy sigh and served all our salads with shavings of Parmesan. I like it just fine, and it was easy.
But a few weeks ago I decided NO. A watermelon and arugula salad without feta is a sad affair, and a wedge salad without blue cheese is utterly pointless. Also, this snap pea salad with blood oranges would just not be the same without creamy, tangy goat cheese crumbles.
Let’s pause for a minute to discuss tarragon. I feel like it’s a forgotten herb, which is such a shame because it’s so delicious. It has a lemony, minty flavor that’s really delicate and fresh. For an unexpected twist, I love to use it anywhere I would normally use basil. It’s also a wonderful addition to vinaigrettes, like this honey-lemon version. ↓↓↓
There is something about the combination of crisp snap peas, juicy citrus, creamy goat cheese, and salty pistachios that I find irresistible. I’ve been obsessively making this salad on repeat since I first dreamed up the recipe. It’s light and fresh and feels like spring, just around the corner.
Snap Pea Salad with Blood Orange, Goat Cheese & Honey Tarragon Vinaigrette
2016-02-26 00:12:23
Serves 4
If you can't find blood oranges, navel oranges or grapefruit are delicious alternatives. Use any tender greens you like, such as baby spinach, watercress, arugula, or mixed baby lettuces. This salad serves four as a side or two as a main course.
For the salad
- 1/2 pound sugar snap peas, trimmed
- 1 large blood orange
- 1 (5-ounce) package mixed baby lettuces
- 1/2 cup crumbled goat cheese
- 1/4 cup roasted, salted pistachios, coarsely chopped
For the vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- To make the salad, bring a small pot of water to a simmer. Add the snap peas and cook until bright green and crisp tender, 2 to 3 minutes. Drain the snap peas and immediately rinse under ice cold water to stop the cooking. Pat the snap peas dry and cut them crosswise on the diagonal into bite-sized pieces.
- With a pairing knife, cut the ends off the blood orange. Working your way around the orange, cut the peel off the sides. Cut the orange flesh crosswise into wheels and then cut the wheels into wedges.
- Arrange the salad greens in a large serving bowl. Top with the snap peas, orange pieces, goat cheese, and pistachios.
- To make the vinaigrette, in a small jar with a lid (like an old jam jar), combine the olive oil, lemon juice, tarragon, honey, Dijon mustard, and a big pinch of salt and pepper. Seal the jar and shake to combine. Pour the dressing over the salad and toss gently to coat. Serve immediately.
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Kristen @ A Mind Full Mom says
Okay, I am with you on the watermelon and argula needs feta and I love eveyrthing about this blood orange salad but the goat cheese. GASP!! I know. I think I will make with feta. 🙂
Lucy Baker says
Feta would be great too! Just don’t skip the tarragon 🙂
jacqueline | i sugar coat it! says
What a delightful salad and I am loving the flavours in that vinaigrette.
Vicky @ Avocado Pesto says
Yes tarragon is definitely an underrated herb and one that I never use (I know I’m guilt). I need to get my hands on some too and great move with the separate cheese bowls so you can have the perfect cheese pairing with your meals!
peter @feedyoursoultoo says
What awesome creative ingredients you put in this salad. My wife would love it.
Neli @ Delicious Meets Healthy says
So nutritious and delicious! The vinaigrette sounds amazing!
Dini @ The Flavor Bender says
I am absolutely like you! I have NEVER met a cheese I did not like and introduced my husband to the NUMEROUS types of cheese that was out there! Tarragon is one of my FAVOURITE herbs! I feel it never gets the spotlight it deserves. This salad looks beautiful! Seriously… just gorgeous! and i love the sound of that dressing… definitely pinning this to try later 🙂
Rachel @ Simple Seasonal says
These photos are so pretty! I just love everything about this salad. Colors and flavors!
grace says
there’s something about tarragon that rubs me the wrong way, but i’m with you on the cheese! i’m glad you put your foot down. 🙂
DarkSideRunner says
Saving this one for after my Whole 30 is over – no cheese of any sort is allowed, nor is honey, but I don’t really think dairy is going to pose a problem for me and this sounds AMAZING! Thank you!