Arugula Salad with Pea Shoots Recipe

Ingredients

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The following ingredients have 4 Servings

• 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
• 1 cup pea shoots
• 1 cup edamame (or fresh peas)
• 1 handful fresh mint (optional)
• 1/2 cup walnuts
• Parmesan cheese
• 1 recipe Best Balsamic Vinaigrette

Instruction

• Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).
• In a dry pan over medium heat, toast the walnuts, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Make sure to watch them constantly so they do not burn.
• Make the Best Balsamic Vinaigrette.
• To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.