Sarah Peterson's Recipe of the Month

Sarah Peterson's Recipe of the Month

Celebrating Spring Salad This salad is my ode of appreciation to the many wonderful farm boxes I received while living in California.  I was introduced to lots of vegetable that I wouldn't have normally bought and got such a constant supply of them that I was always trying to think of new ways to incorporate more vegetables into the meal.  One spring day I received a box full of especially beautiful baby lettuces - Little Gems - along with a bundle of fresh sugar snap peas and French radishes and this salad was born.   The fresh juicy crunch of these beautiful veggies will wake you right up to the spirit of springtime.   This is best when they are super fresh. 2-4 bunches of Little Gems lettuce, depending on the size of the heads, washed 1 bunch French radishes, or any radish that is available, very thinly sliced About three handfuls of sugar snap peas, strings removed and sliced into ¼ rounds 3 oz. crumbled blue cheese Vinaigrette: ½  extra virgin olive oil 3 Tablespoons champagne or red wine vinegar Juice of half a lemon Sea salt Squeeze of honey, optional One garlic clove, smashed, optional A link to Sarah's blog  A Hundred Ways