I took a handful of pea shoots and chopped off the tops, for the bottom half, I tore the leaves off, leaving out the stems. I laid them on a plate. With a mandoline, I sliced about 2 TBSP of red onion – very thin. I also sliced two gorgeous radishes thinly. I sprinkled the onions and radish slices on the pea shoots. I grated about 2 tsp of parmesan on top.
In a small bowl, I mixed 2 tsp of olive oil, juice from 1/2 a fresh lemon, 1 tsp of balsamic vinegar and 1 tsp of dijon mustard. I added some cracked pepper, stirred and poured on the salad, tossing the dressing to mix it in.
This made a delicious, light salad with lots of bite. The sweet tang of onions, the fresh heat of radishes and the bright tanginess of the lemony, mustard vinaigrette made for an explosion of flavor balanced by the delicious earthiness of the pea shoots.