- 1 tablespoon butter
- 1 pound assorted wild mushrooms, cleaned and sliced
- Olive oil
- 1 pound English peas, snap peas (cut on a bias), green peas
- ¼ cup olive oil
- 1 tablespoon pear Champagne vinegar
- Sea salt and black pepper
- 2 tablespoons chives, finely chopped
- 1 tablespoon blue cheese
Place the butter in a large pan over medium-high heat and add the sliced mushrooms. Cook until just browned. Remove the mushrooms from the pan before they start to render any water. Set aside on a plate.
Return the pan to the heat and add a little olive oil. Add all the peas and cook for 3 – 4 minutes so that they are cooked through but still somewhat firm.
In a large salad bowl, whisk together the olive oil and vinegar. Stir in some salt and pepper and all the chives. Place serving utensils over the vinaigrette and add the blue cheese, wild mushrooms and peas on top. When you are ready to serve the salad, toss to combine ingredients well.
Recipes excerpted from Salade: Recipes From the Market Table by Pascale Beale. Copyright 2014 by Pascale Beale and M27 Editions. All rights reserved. No part may be reproduced or reprinted without prior permission in writing from the publisher.