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

www.foodnetwork.com

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.

View full recipe on www.foodnetwork.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.foodnetwork.com.

Share this recipe:

Cooking tools:

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