Serve this salad as a side, appetizer, or your main meal by adding your favorite protein! Change it up by swapping in your favorite soft cheese & adding your favorite microgreens as a topping!

Ingredients:

Salt and black pepper
½ lb sugar snap peas (strings removed & thinly sliced)
1 tsp minced green garlic
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil (more for drizzling)
10 oz ripe brie (we love Buttercup Brie)
1 tbsp finely chopped chives
2-4 oz pea shoots (optional)

Directions:

Prepare an ice bath for the peas while you boil a large pot of salted water. Once boiling, drop peas in and cook until crisp-tender, about 1 minute. Drain peas and add to the ice bath to cool completely. Once cool, drain well and pat dry with a towel.

In a small bowl, whisk together garlic and lemon juice—season with salt and pepper. Whisk in oil.

Scoop out runny cheese from inside rind and spoon onto serving plate, smoothing the cheese to cover most of the plate.

Toss peas with dressing and remove. If using greens, toss them in the remaining dressing. Scatter snap peas on top of the cheese. Drizzle with any excess dressing or EVOO. Mound greens over peas.

Sprinkle with chives and serve.

Enjoy this delicious, vibrant seasonal dish!