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 | Manager, The Scone Witch, Ottawa
“The experience and knowledge of the Chef Instructors surpasses any other course or program I’ve looked at. The level of knowledge learned by graduates of SCS is also far superior then any other graduate students I’ve seen first hand that apply for a job at my business. As an older student I had doubts but SCS gave me the support and determination to finish the program. Turns out it was the best decision of my life! Thank You SCS!!”
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.
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