2 TBSP extra virgin olive oil
1 TBSP red wine vinegar
1 TBSP local honey
2 tsp dijon mustard
Salt & pepper to taste
In a large bowl, whisk together oil, vinegar, honey, and mustard. Season to taste with salt and pepper. Set aside.
2 cups shucked fresh sweet peas, blanched*
2 radishes, finely sliced
1/2 medium red onion, thinly sliced
1/2 cup fresh mint leaves, roughly chopped
1/4 cup crumbled feta cheese
Add peas, radishes and onion to bowl with vinaigrette. Toss to coat. Add mint and mix gently. Sprinkle with crumbled feta and serve.
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SCS Favourites: 20 of the Best Stratford Chefs School Recipes You Can Cook at Home!
Stratford Chefs School, Class of 2015
“The all around experience at SCS was incredible…from making stocks and soups in Level One to running an entire lunch lab. Every aspect of the program is being applied to my career and has helped me advance in my profession.”
What Sets Stratford Chefs School Apart
Our unique program model is method-based, hands-on, experiential, work-integrated learning.
High Quality Program
An enriched, immersive curriculum with exceptional standards and small classes.
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.
SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.
Applications are now open for our 32 Week Professional Diploma Program!
Classes start October 22, 2019