WARM SALAD OF SPRING GREENS, SUGAR SNAP PEAS, WALNUTS
AND GOUDA GOAT CHEESE
8 handfuls (1/2 pound) spring mix salad greens, rinsed and dried
6 ounces sugar snap peas, rinsed, cut diagonally into 1" slices
1/2 cup walnut halves, coarsely chopped
3 tablespoons corn oil
3 tablespoons walnut oil
2 tablespoons Sherry vinegar
kosher salt and freshly ground black pepper
3 ounces gouda goat cheese, shaved
Place the greens in a large salad bowl. Warm 4 salad plates.
Heat the corn oil in a heavy skillet. Saute the snap pea slices until they blister, about 1 minute. Remove with a slotted spoon and scatter them over the greens. Add the walnut oil and saute the nut pieces until they become fragrant, another minute or two. Spoon the warm oils and nuts over the greens. Toss the greens well.
Deglaze the pan quickly with the vinegar, scrape over the salad. Season with salt and pepper and toss again. Divide the salad among the plates. Shave 3 to 4 slices of cheese over each helping. Serve immediately.
Yield: 8 servings