Day Three Hundred and Seventy Four : A spring like salad for a spring like day!

It's 67 degrees out and February 18th, crazy right? No coats necessary! A glass of bright crisp white wine is in order! So I thought we would celebrate the warmth that will quickly fade with a bright green salad.

So what's in this salad?

1 cup of frozen peas
1 cup of frozen edamame
1 Persian cucumber
1 bag of fresh baby spinach
Crumbled Bucheron cheese
Chopped up mint & parsley
Toasted slivered almonds
Homemade Vinaigrette

For me, peas and edamame signal the beginning of spring and unfortunately with all of the cold weather this winter, the notion of getting fresh peas or edamame is not really realistic, at least not yet. That's ok, you can get by utilizing the frozen kind here. Saute both with some EVOO, sea salt and a shallot and you will barely be able to tell that they were frozen. There are a very few veggies I don't mind utilizing the frozen versions of and peas and edamame fall into that category so once sauteed, I guarantee they will be delish. Chop up a few leaves of fresh mint and fresh parsley to bring that bright herbaceousness to the salad. Toss the spinach, herbs and a diced Persian cucumber all together, add the peas and edamame to the mix. While you are doing all of this prep, place a handful of slivered almonds into the oven and toast over very low heat -- 200 degrees for ten minutes or until they are golden brown. Add the almonds to the salad and then crumble up some Bucheron over the top. Bucheron, in case you aren't familiar is a bloomy rind log aged goat's milk cheese that is grassy, citrus-y, lactic, chalky, and all around creamy and delish, the perfect light cheese for this springy salad!

Mix all together and then add your homemade vinaigrette (EVOO, sherry vinegar, half a sauteed shallot, a tablespoon of dijon mustard, and a few drops of lemon juice for that citrus kick!). Enjoy with a nice glass of crisp white, like a Sancerre would be lovely!

Enjoy the warmth while it lasts folks!