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English pea salad topped with candied hazelnuts and goat cheese with a side of meyer lemon vinaigrette
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5 from 2 votes

English Pea Salad with Meyer Lemon Vinaigrette

This bright, fresh salad combines sweet peas with goat cheese and candied hazelnuts for the ultimate springtime dish!  
Prep Time15 minutes
Cook Time27 minutes
Total Time42 minutes
Course: Veggies & Sides
Servings: 2 -3 servings
Calories: 389kcal

Ingredients

For the vinaigrette: 

  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 4 tablespoons fresh Meyer lemon juice about 1 ½ lemons
  • 1 teaspoon lemon zest
  • 2 tablespoons extra virgin olive oil

For the salad: 

  • ½ cup whole hazelnuts
  • 3 tablespoons sugar
  • 1 ½ cups fresh shelled English peas
  • ½ tablespoon minced shallot
  • ½ teaspoon cracked pepper
  • dash of salt
  • ½ cup crumbled goat cheese
  • 4 mint leaves minced

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!  

Nutrition

Serving: 1cup | Calories: 389kcal | Carbohydrates: 24g | Protein: 11g | Fat: 29g | Saturated Fat: 7g | Fiber: 5g | Sugar: 15g