Ingredients:
- 2 Tablespoons finely chopped rind of a preserved lemon
- 1/4 cup olive oil
- 3 Tablespoons white wine vinegar
- salt and pepper
- 2 garlic cloves, thinly sliced
- Pinch of crushed red pepper
- For the salad:
- 4 cups spring greens or sweet pea greens
- 1/4 cup hazelnuts, toasted
- 1/2 cup green peas, defrosted
- 2 small Yukon gold potatoes, diced
- Olive oil
- Salt and pepper
Instructions:
- Whisk all of the ingredients for the vinaigrette together in a small bowl. Season with salt and pepper to taste.
- Preheat the oven to 375 degrees. Place the diced potatoes in a single layer on an oiled baking sheet. Season with salt and pepper; roast for 25-30 minutes or until tender when pierced with a knife.
- Assemble the salad by tossing the greens, hazelnuts and sweet peas with the warm potatoes. Drizzle with the whisked vinaigrette and serve.
