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Snap Pea, Orange and Radish Salad
Ingredients
  • Kosher salt and freshly ground black pepper
  • 1 pound sugar snap peas, ends trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ ounces sliced prosciutto (about 3 slices)
  • ½ cup crumbled fresh goat cheese (about 4 ounces)
  • 1 shallot, sliced into thin (⅛-inch) rings
  • 2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
  • ¼ cup fresh orange juice, squeezed from the leftover orange membranes
  • 5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh tarragon
Steps
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