Spring Pea Salad with Burrata & Lemon-Thyme Vinaigrette – Halter Ranch Vineyard

By Paul Arangorin, the Executive Chef at Halter Ranch Vineyard

“I love spring vegetables, specifically the peas. If you can find fresh peas at your local Farmer’s Market, take advantage of these humble vegetables while they are still in season!” – Executive Chef Paul

Wine Pairing: Halter Ranch 2017 Grenache Blanc

Servings: 4

Spring Pea Salad

3 lb. English Shelling Peas, Fresh ½ lb. Sugar Snap Peas, Fresh ½ lb. Snow Peas, Fresh 1 ea Fennel Bulb, Thinly Sliced 1 bunch Watermelon Radish, Thinly Sliced 2 each Burrata Lemon-Thyme Vinaigrette 1/4 cup Extra Virgin Olive Oil 1 each Lemon, Juice & Zested 1 tablespoon Fresh Thyme, Chopped ½ each Shallot, Finely Chopped Kosher Salt to Taste Freshly Ground Black Pepper to Taste 1. To make the vinaigrette, combine all ingredients and mix until combined. 2. To plate, divide the burrata and place in the middle of the plate. Dress the burrata with the vinaigrette, salt, and pepper. 3. Lightly dress the vegetables with the dressing and season with salt and black pepper. 4. Arrange the pea salad around the burrata and garnish with the radishes.