Sugar Snap Pea Salad With Radishes, Mint and Feta

COOK TIME: 10 minutes

SERVES: 4

*All ingredients currently available at the Cooperstown Farmers' Market (6.18.2022)

INGREDIENTS

·    ¾ cup sliced radishes*

·    4 ounces sugar snap peas, sliced (about 1 1/4 cups)*

·    4 ounces feta, crumbled (about 1 cup)*

·    ½ bunch mint leaves, torn (about 1/3 cup)*

·    1 clove garlic, minced*

·     Pinch kosher salt, more to taste

·    1 tablespoon freshly squeezed lemon juice

·    1 teaspoon balsamic vinegar

·    3 tablespoons extra virgin olive oil

·     Freshly ground black pepper to taste

PREPARATION

1.  In a large bowl, toss together the radishes, peas, ricotta and mint.

2.  Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

3.  Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Recipe adapted from the New York Times.