This month’s recipe is from SCS Alumnus Jeff Crump’s restaurant Earth to Table Bread Bar, which was recently listed in OpenTable’s Top 100 Restaurants in Canada 2017. Don’t miss Jeff at our AFW 2018 Launch Party on July 14th!
Vinaigrette
Ingredients
2 TBSP extra virgin olive oil
1 TBSP red wine vinegar
1 TBSP local honey
2 tsp dijon mustard
Salt & pepper to taste
Method
In a large bowl, whisk together oil, vinegar, honey, and mustard. Season to taste with salt and pepper. Set aside.
Salad
Ingredients
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
Method
Add peas, radishes and onion to bowl with vinaigrette. Toss to coat. Add mint and mix gently. Sprinkle with crumbled feta and serve.