Cypress Grove Humboldt Fog Goat Cheese, Spring Pea Purée, Snow Peas, Snap Peas, Honey Dates, Toasted Walnuts, Walnut-Date Vinaigrette
Chef Travis Passerotti of Ghisallo | Santa Monica, CA
Adapted by StarChefs | March 2024 | Photo: Catherine Dzilenski
INGREDIENTS
Pea Purée:
1 pound blanched English peas
2 tablespoons roasted garlic
3 ounces olive oil
Kosher salt
Walnut-Date Vinaigrette:
1 shallot, brunoise
3 ounces Champagne vinegar
1 ounce date vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 ounces walnuts, toasted and chopped
½ teaspoon kosher salt
6 ounces olive oil
To Assemble and Serve:
1 wedge Cypress Grove Humboldt Fog goat cheese
Blanched snow peas
Julienned sugar snap peas
Slivered honey dates
Toasted walnuts
Pea tendrils
METHOD
For the Pea Purée:
Using a blender, purée all ingredients until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Walnut-Date Vinaigrette:
In a mixing bowl, combine shallot and vinegars. Let sit 10 minutes. Whisk to combine honey, mustard, walnuts, and salt. Slowly stream in olive oil, whisking continuously. Season with salt and reserve in a nonreactive container.
To Assemble and Serve:
In a small mixing bowl, combine sugar snap peas, snow peas, slivered dates, and toasted walnuts. Slightly overdress with Walnut-Date Vinaigrette. Add pea tendrils and toss to combine. Place a large dollop Pea Purée off-center on a salad plate. Using the back of a spoon, smear Pea Purée into a circle. Top with Humboldt Fog wedge. Arrange snap pea mixture around the cheese.
