Name: Snow Pea and Mint Salad with Feta and Fennel
Yield: 2-4
Ingredients: 1 pound fresh snow peas, trimmed; ½ fennel bulk, shaved thinly (about 1 cup); ½ cup mint leaves, large ones torn into bite size pieces; ¼ cup scallion, thinly sliced (about 2 scallions); 4-5 TbspLong Pepper and Lavender Vinaigrette; ¼ pound Bulgarian feta cheese (or vegan feta); 1 tsp Borneo blend to finish; -; Long Pepper and Lavender Vinaigrette; - measure the ingredients into a clean jar with a leakproof lid and shake to blend well.; ½ cup lemon juice; 1 Tbsp lemon zest; 2 Tbsp Borneo blend; 1 tsp fine sea salt; 1 tsp sugar; ½ cup olive oil

Fresh snow peas and mint get layered with creamy Bulgarian feta and Long Pepper and Lavender Vinaigrette. Our Borneo blend features long pepper, lemon, and lavender for a beautiful vinaigrette with a complex and lingering peppery floral finish.

Snow Pea and Mint Salad with Feta and Fennel

Helen Park

Servings/Yield

2-4

Ingredients

1 pound fresh snow peas, trimmed
½ fennel bulk, shaved thinly (about 1 cup)
½ cup mint leaves, large ones torn into bite size pieces
¼ cup scallion, thinly sliced (about 2 scallions)
4-5 TbspLong Pepper and Lavender Vinaigrette
¼ pound Bulgarian feta cheese (or vegan feta)
1 tsp Borneo blend to finish
-
Long Pepper and Lavender Vinaigrette
- measure the ingredients into a clean jar with a leakproof lid and shake to blend well.
½ cup lemon juice
1 Tbsp lemon zest
2 Tbsp Borneo blend
1 tsp fine sea salt
1 tsp sugar
½ cup olive oil

Directions

Onto a serving platter, layer the fresh snow peas, shaved fennel, mint leaves, scallion, and bulgarlian feta.
Drizzle on the Long Pepper and Lavender Vinaigrette and sprinkle the extra teaspoon of Borneo on top to finish.
Enjoy crisp and cold.