Instructions:

1. Wash the lettuce. If it has a lot of dirt on it, remove the core if it’s a full head, separate the leaves and rinse in a sink of cold water. Shake off excess water, drain and lay in a clean towel. Roll the towel up and place in the refrigerator until ready to assemble the salad.

2. Put a small pot on the stove and fill about halfway. Bring to a boil, add a couple of shakes of salt and the peas. Return to a boil and simmer for 1-2 minutes. Drain and run under water to cool. Set aside.

3. Thinly slice the white and pale parts of the onions and place aside.

4. In a small bowl, whisk together the vinegar and mustard. Whisk in the olive oil until thick and creamy.

5. Assemble your salad! Carefully tear the lettuce leaves into bite-size pieces (not necessary if using a spring/mesclun mix of baby greens) and put in a large bowl with the onions and toss gently. Arrange the peas and any other ingredients you’d like on top and when ready to serve, pour the dressing over your salad. Toss, serve and enjoy!                

*All ingredients found at the BFMB except the Dijon Mustard. Lettuce, greens, radishes, un-shelled peas and onions can be found at many of the farms at our market. For example, shelled peas at Thomas McCarthy Farm, olive oil and balsamic vinegar at Dimitri Olive Farms