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.
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Photo by Kirstin Jackson
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
