Pea and Radish Salad with Mint, Feta and Mizuna - Photo by Rachel Voorhees

Recipe from: 
Chef Tara Wachtel
  • 2 teaspoons fennel seeds
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh fennel frond
  • 4 cups frozen petite peas
  • 1 bunch radishes, thinly sliced
  • 1 cup crumbled Greek feta cheese
  • 3 cups fresh mizuna lettuce or pea shoots

Heat small skillet over medium heat. Add the fennel seeds and toast until aromatic, about 2 minutes. Cool the toasted fennel seeds and grind them finely in a spice mill. Whisk lime juice, honey, and ground fennel in a small bowl. Whisk in oil and stir in fresh fennel. Season the dressing with kosher salt Blanch the peas in a pot of boiling salted water until the peas are bright green, about 2 minutes. Plunge into ice water, and drain well. In a large bowl, combine the peas, radishes and dressing, and toss together. Lightly toss in the mizuna or pea shoots, and feta. Divide among 4 salad plates and serve. Pairs perfectly with the Davis Bynum Virginia’s Block Sauvignon!