Dish with Diane: Chef Todd Englishs Spring Pea Goat Cheese Kale Salad

Ingredients

• 1 8 ounce tube goat cheese
• 1 8.5 ounce can coconut milk
• salt and pepper to taste
• 1 bunch Lacinato (Dinosaur Kale)
• 1 bunch baby kale
• 1 bunch red Russian kale
• 4 ounce "clam shell" container of pea tendrils
• 1/2 cup English Peas, blanched
• 1/2 cup Sugar Snap Peas, blanched
• 5 radish, thinly shaved
• A handful of Golden Pea Shoots & Crispy Prosciutto (Optional)
• 1 cup Tarragon Vinegar
• 3 cups Olive Oil
• 1 tablespoon Tarragon Mustard
• Drizzle of Honey
• salt and pepper to taste

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag