From the Estate Kitchen—Spring Pea and Strawberry Salad

A vibrant celebration of spring, this salad layers sweet strawberries, crisp peas, savory feta and fresh mint over a lively mix of sweet, tender and bitter lettuces. Tossed in a bright, tangy Dijon vinaigrette, it’s refreshing, colorful, and perfectly balanced. Pair with Fairview Sauvignon Blanc for a starter that feels as easy and playful as the season itself.

Spring Pea, Strawberry and Feta Cheese Salad with Dijon Vinaigrette

Serves: 4

Ingredients

SALAD

• 1 small head little gem
• 1 small head radicchio
• 1 small head of Castelfranco
• 3 stalks of celery, rinsed, peeled and sliced
• 6 strawberries, washed, stemmed and sliced
• ¼ cup shelled English peas
• 3 sprigs mint (washed and leaves picked)
• 8 ounces crumbled sheep’s milk feta cheese

VINAIGRETTE

• 1 small shallot, outer skin removed and thinly sliced
• 1 Tbs sugar
• ½ tsp salt
• 1 Tbs rice wine vinegar
• 1 Tbs Champagne vinegar
• Add:
• 1 tsp Dijon Mustard
• 6 Tbs of olive oil 2 oz
• Then add shallot and vinegar mixture

Preparation

Combine shallot, sugar, salt and vinegars in a blender and let rest for 20 minutes. Add mustard and olive oil then blend until well combined, adjust seasoning if needed. Vinaigrette can be made ahead and stored in the refrigerator for 5 days.

Pull apart lettuces, wash, spin to dry. Place desired amount of lettuce in a large bowl and add half the strawberries, celery, peas and mint, reserving the rest to garnish the top. Season the salad with salt and pepper then toss with vinaigrette to taste until salad is evenly coated (using only the amount desired). Top with reserved strawberries, celery, peas, mint and feta to serve.