Arugula and Three Pee Salad

Ingredients:

• 2 Tbsp. Plus 3/4 Teaspoon Kosher Salt

• 6 oz. Organic Snow Peas, trimmed and halved crosswise (2 cups)

• 1 Large Organic Shallot, finely chopped

• 3 tbsp. Organic White Wine Vinegar

• 1/3 Cup Organic Olive Oil

• 1 Cup Organic Frozen Peas, thawed

• 6 oz. Organic Sugar Snap Peas, sliced crosswise (2 cups)

• 4 Large Organic Watermelon Radishes, thinly sliced

• One 5-ounce Container Organic Baby Arugula

• 1/2 Cup Fresh Organic Cilantro

• 1/2 Cup Fresh Organic Dill, roughly chopped

• 4 oz. Organic Garlic & Herb or Plain Goat Cheese, at room temperature

Directions:

1. Bring 6 cups of water to a boil in a medium saucepan and add 2 tablespoons salt. Fill a large bowl with ice water. Add the snow peas to the boiling water and cook until bright green and crisp-tender, about 1 minute. Using a slotted spoon, remove the snow peas and add to the ice water. Let cool completely, then drain.

2. For the vinaigrette: Combine the shallot, vinegar, and the remaining 3/4 teaspoon salt in a large bowl. Let sit for 5 minutes. Slowly whisk in the olive oil.

3. Add the snow peas, thawed frozen peas, snap peas and radishes to the dressing and toss well. Add the arugula, cilantro, and dill and gently toss. Crumble in the goat cheese and toss again. Transfer to a serving dish.