Trevor Stockton of RT Lodge in Maryville, Tennessee, shares this bright and herby salad inspired by the spring season. With plump strawberries, juicy snap peas, and a little bitterness from the arugula, this salad is textured and balanced. Combine with a drizzle (or a few glugs) of preserved mint vinaigrette for a flavorful and herby dressing. If making the dressing, please note the mint will need to ferment for seven days.
recipe 
yields
Serves 3 to 4
*Makes about 1½ cups
100 grams fermented mint
6 grams salt
2/3 cup sourwood honey
5 ounces champagne vinegar
1 scant cup grapeseed oil
2 cups sliced sugar snap peas
2 cups strawberries, hulled and cut in quarters
2 cups arugula or other fresh greens
¼ cup thinly sliced spring onion
Preserved Mint Vinaigrette
Sea salt
¼ cup fresh mint, thinly sliced
4 ounces goat cheese
½ cup pea tendrils
For the preserved mint vinaigrette
For the snap pea & strawberry salad
steps
Make the preserved mint vinaigrette
- In a glass jar, combine mountain mint, ¼ cup of water, and salt. Make sure mint is fully submerged and cover jar with cheesecloth. Place in a spot that is not in direct sunlight and below 70 degrees. Let sit for 7 days and then cover jar with a lid and refrigerate until ready to use.
- Combine 100 grams of fermented mint with sourwood honey and champagne vinegar in a large jar. Slowly add grapeseed oil while blending with an immersion blender until smooth.
Make the snap pea & strawberry salad
- In a mixing bowl, combine snap peas, strawberries, arugula, and spring onions. Add enough Preserved Mint Vinaigrette to coat ingredients, along with sea salt to taste and fresh mint. Toss lightly (add more vinaigrette as needed) and transfer to a serving bowl. Top with goat cheese and pea tendrils before serving.
Date Published: 02.20.24
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Recipe by
Trevor Stockton of RT Lodge in Maryville, Tennessee
