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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 22 2013

Heirloom Tomato Salad With Fresh Lady Peas

    1 cup fresh lady peas
    Lemon-Herb Dressing With Basil, divided
    2 pounds assorted heirloom tomatoes, cut into 1/4-inch-thick slices
    4 fresh basil leaves, thinly sliced
    1 (4-oz.) package soft goat cheese, crumbled
    Salt and freshly ground pepper to taste

Cook peas in boiling salted water to cover in a large saucepan 8 to 10 minutes or just until tender. Drain and rinse until completely cool. Drizzle 1/4 cup Lemon-Herb Dressing With Basil over peas, and toss to coat.

Arrange tomato slices on a platter or individual serving plates. Spoon peas over tomatoes; sprinkle with basil, goat cheese, and salt and pepper to taste. Serve with remaining dressing.