4tablespoonsfresh Meyer lemon juiceabout 1 ½ lemons
1teaspoonlemon zest
2tablespoonsextra virgin olive oil
For the salad:
½cupwhole hazelnuts
3tablespoonssugar
1 ½cupsfresh shelled English peas
½tablespoonminced shallot
½teaspooncracked pepper
dash of salt
½cupcrumbled goat cheese
4mint leavesminced
Instructions
Heat the oven. Preheat oven to 350°F. Place the nuts on a rimmed baking sheet lined with parchment paper. Roast for 15 minutes. Let the nuts cool while you make the vinaigrette and then rub the skins off of the hazelnuts.
Make the viniagrette. Whisk the vinegar, honey, lemon juice and zest together in a small bowl. Add the olive oil and continue whisking until blended.
Candy the hazelnuts. Add the sugar to a small non-stick saucepan and add 2 teaspoons of water. Heat over medium-high heat and stir constantly until the sugar dissolves. Cook for 2 more minutes and then add the hazelnuts. Continue stirring until the hazelnuts are coated. Remove the nuts from pan and spread them onto parchment paper to cool. Try to separate the nuts so they don't stick together in clumps as the sugar cools.
Steam the peas. Insert a steamer basket into a medium saucepan filled with about 2" of water. Bring to a boil over medium-high heat. Add the peas and reduce heat to medium. Cover and steam for 12 minutes, until peas are tender.
Assemble the salad. Remove peas from the pan and place in a medium mixing bowl. Add the shallots, salt and pepper, mix well. Add the vinaigrette and toss to coat. Top with goat cheese, hazelnuts and minced mint leaves. Serve immediately.
Notes
If you're making this salad later in the spring when Meyer lemons are no longer in season you can substitute juice from regular lemons. The dressing will be a bit more tart but the flavor combo is still excellent!