| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound sugar snap peas, ends trimmed
- 3 tablespoons extra-virgin olive oil
- 1 1/2 ounces sliced prosciutto (about 3 slices)
- 1/2 cup crumbled fresh goat cheese (about 4 ounces)
- 1 shallot, sliced into thin (1/8-inch) rings
- 2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
- 1/4 cup fresh orange juice, squeezed from the leftover orange membranes
- 5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh tarragon
Instructions
- Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
- Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
- Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 195 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 14 mg |
| Sodium | 424 mg |
| Serving Size | 1 of 6 servings |
| Calories | 195 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 14 mg |
| Sodium | 424 mg |
Reviews
So refreshing. Because I like eating raw sugar snap peas like potato chips, I didn’t blanch first–just washed, dried, and cut off the ends. I only had soft, spreadable goat cheese on hand, which turned into a lucky compromise. The cheese melted into the fresh orange juice creating a nice coating on the salad ingredients. When serving, I topped with a dollop of soft goat cheese and sprinkled the crisped prosciutto on top. A day later, the salad is still bright and crunchy.
Loved all the different flavors! Great way to use our homegrown snap peas and herbs. *note, we used a can of mandarins in place of the oranges and orange juice.
I am sorry but recipes are not terrific.
This was really good. The flavors complimented each other very well, it was filling and pretty. That being said, if you’re not going to serve it immediately, hold off on combining the oil, orange juice and goat cheese until you are ready to serve. Otherwise the goat cheese will melt and it will be a mess.
I made this today and it was good not great…I felt like it lacked a bit of flavor and it was too watery. That may have been my fault…maybe a tad bit too much juice or the snap peas were not dry enough. I would also not bother with the prosciutto…didn’t add anything. Everyone who ate it though raved about it.