Enjoy the sweet English peas of spring with this simple salad as a meal or side dish for fish or chicken.
2 lbs English peas
1 fennel bulb
2 tbsp pine nuts, toasted
2 oz feta cheese, crumbled
¼ cup whole yogurt
1 tbsp honey
juice of 1 lemon
½ tsp fresh chopped tarragon (optional)
MISE EN PLACE: Bring 2 qt of water to a boil. Shell peas. Drop in boiling water and after 1 minute, transfer with a slotted spoon to a bowl of ice water.
Slice fennel in half lengthwise and slice very thinly using a mandolin preferably. Keep in a bowl of ice water.
Peal carrot and julienne. It's best to use the mandolin and slice thinly at an angle. Then make a neat stack and use a knife to further julienne the carrots.
Wisk together honey, yogurt, lemon juice and tarragon. Season with salt a pepper to taste.
ASSEMBLY: In a bowl, mix together peas, fennel and carrots. Fold in the yogurt dressing. Place and top with feta cheese and pine nuts.