For the Salad

• 8 oz fresh pea tendrils, cleaned
• 4 small radishes, shaved thin
• 6 oz marble potatoes, boiled until tender, cut into halves or quarters
• 3 oz sugar snap peas, cut into bite-sized pieces
• Kosher salt & fresh ground black pepper to taste
• Fresh basil, torn, to taste
• Grated Parmesan cheese, for garnish

For the Dressing

• 2 oz Chardonnay vinegar
• 1 tsp honey
• 1/2 tsp smooth Dijon mustard
• 6 oz Priest Ranch Estate Grown Olive Oil
• Chopped parsley, dill, and chives to taste

For the dressing:

• In a medium mixing bowl, add the vinegar, honey, and mustard, and season generously with salt & pepper
• Whisk to combine, and while whisking, slowly drizzle the olive oil into the other ingredients until all is incorporated (the dressing might break, but that’s okay!)
• Add chopped herbs, taste, and adjust seasoning as needed
• Set aside.

For the salad:

• Combine pea tendrils, shaved radish, potatoes, sugar snap peas, and basil in a large mixing bowl or salad bowl
• Add vinaigrette and season lightly with salt & pepper
• Toss gently to combine, taste, adjust seasoning, and top with Parmesan chees
• Serve immediately.