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English Pea & Pea Green Salad, with Heirloom Tomatoes, Burrata Cheese, & Roasted Wild Mushrooms

This salad will leave you feeling fully satisfied, and can easily be served as a vegetarian entrée-sized portion.
This recipe is designed to provide 4 portions.

Ingredients

  • 1.5 cups fresh English peas
  • 3 medium-sized heirloom tomatoes
  • 4 pieces of fresh burrata cheese
  • 16 oz wild mushrooms
  • 3 Tbsp vegetable oil
  • 1 oz verjus, or dry white wine
  • ½ tsp kosher salt
  • 1 shallot, finely diced
  • 2 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 3 Tbsp extra virgin olive oil
  • Kosher salt, to taste
  • 1 cup almonds, lightly toasted and roughly chopped
  • 1 cup white grapes, cut in half
  • 8 oz fresh pea greens, or greens of your preference
  • Freshly-ground black pepper

Instructions 

  • Cook the peas in boiling water until tender.
  • Remove from water and set aside.
  • Cut your heirloom tomatoes and sprinkle them gently with salt and set aside.
  • Remove your fresh burrata from the fridge so it comes closer to room temperature prior to serving.
  • Cook the wild mushroom on high heat in two batches, using vegetable oil as your cooking fat.
  • When each batch of mushrooms are done cooking, turn off the heat, and carefully deglaze with half an ounce of verjus, or a dry white wine.
  • *The wine or verjus should mostly cook off and be absorbed by the mushrooms when it hits the pan.
  • Remove mushrooms from pan and set aside for later.
  • Finely dice a shallot and combine with the balsamic vinegar, Dijon mustard, honey, and extra virgin olive oil.
  • Taste and adjust mixture for salt.
  • Toast and roughly chop your almonds.
  • Cut your white grapes.
  • Wash and dry your pea greens (or other greens of choice).
  • Now that you have all of your salad components, it’s time to assemble the salad:
  • Add the pea greens to a mixing bowl and combine with the shallot dressing to lightly coat the greens.
  • Add a sprinkle of salt and freshly-ground black pepper to the greens.
  • Divide the dressed and seasoned pea greens evenly across 4 large bowls.
  • Top dressed greens with the English peas, heirloom tomatoes, burrata cheese, wild mushrooms, chopped almonds, and white grapes.

Notes

I personally enjoy the balance of sweetness that the white grapes add to the salad, but you can easily leave these out if you feel that it doesn’t fit. As with anything, make it how you like it!