Spring Pea & Cashew Salad
Serves: 4
  • 3 cups spring peas, shelled
  • ½ cup salted cashews, toasted
  • 1 ½ tablespoons F. Oliver’s Sunny Pineapple Balsamic Vinegar
  • 1 teaspoon plain Greek yogurt
  • 3 tablespoons F. Oliver’s Herbes de Provence EVOO
  • F. Oliver’s Fleur de Sel, to taste
  • Pepper to taste
  • Mint, chopped, if desired
  1. Cook peas and chill. Toss peas and cashews together in a medium bowl and set aside.
  2. In a small bowl, whisk Sunny Pineapple Balsamic Vinegar and Greek yogurt. While still whisking, drizzle in Herbes de Provence EVOO until thickened.
  3. Add vinaigrette to pea and cashew mixture and mix well.
  4. Season pepper to taste, and finish with a sprinkle of Fleur de Sel. Serve with fresh mint if desired.
Recipe by F. Oliver's | Oils, Vinegars, & Other Exceptional Ingredients at http://folivers.com/spring-pea-cashew-salad/