Snap Pea, Orange and Radish Salad Recipe | Valerie Bertinelli

Name: Snap Pea, Orange and Radish Salad Recipe | Valerie Bertinelli
Ingredients: Kosher salt; freshly ground black pepper; 1 pound sugar snap peas, ends trimmed; 3 tablespoons extra-virgin olive oil; 1 1/2 ounces sliced prosciutto (about 3 slices); 1/2 cup crumbled fresh goat cheese (about 4 ounces); 1 shallot, sliced into thin (1/8-inch) rings; 2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife); 1/4 cup fresh orange juice, squeezed from the leftover orange membranes; 5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh tarragon

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Toss together this Snap Pea, Orange and Radish Salad recipe for a vibrant, refreshing dish you will make all season long. Try the full recipe today.

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Ingredients

Kosher salt
freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon