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Fava, Sweet Pea & Blue Cheese Spring Salad


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Can’t fill your plate with enough spring produce? This recipe from blogger Kirstin Jackson lets you have your veggies and eat your cheese, too. Jackson recommends using a creamy blue cheese (made with Jersey milk, if you can find it) for this salad, but chèvre will work in a pinch. Find the recipe by following the link below.

The peas act as a sort of honey with the blue cheese, offering their sweetness to tame any overwhelming piquant notes, and the lively mint brings out the peppery notes in the blue without dwelling on the cheese’s fierceness.

 Read more on It’s Not You, It’s Brie

Photo by Kirstin Jackson

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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