Spring Pea Salad with Crunchy Nut Topping

wyseguide.com

Sand El

subheading: For the crunchy nut topping:

1 tbsp unsalted butter

½ cup Marcona almonds chopped

¼ cup sunflower seeds

2 tbsp sesame seeds

1 tbsp honey

¼ tsp kosher salt

¼ tsp black pepper

subheading: For the dressing:

½ cup mayonnaise

3 tbsp buttermilk

1 ½ tsp Dijon mustard

2 tbsp fresh dill minced

2 tbsp fresh parsley minced

1 tbsp minced shallot

2 cloves garlic minced

2 tbsp lemon juice

¼ tsp kosher salt

¼ tsp black pepper

subheading: For the salad:

1 to 2 large heads romaine lettuce washed and dried

1 ½ cups frozen and thawed peas

4 large hardboiled eggs sliced

4 oz feta cheese

Directions at wyseguide.com

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