“Spring is the time for fresh goat cheese,” says Chef Chrissy Camba of
Bar Pastoral in Chicago, Illinois. “Go to the market or cheese shop, and see what they have. I live in the Midwest, so I like
Prairie Fruits Farm’s fresh goat cheese. You can also use an ooey-gooey [cheese]. Talk to your cheese farmer or monger. They will let you know what’s great!” Camba likes to plate this salad in a free-spirited way with the scapes crawling across a large plate and the pea tendrils creating different heights like a garden.