Spring Snap Pea Salad

By Fiona Riddle

This refreshing recipe combines the crispness of snap peas with the brightness of fresh herbs and a zesty lemon dressing. Perfect for a light lunch or a colorful side dish, this salad celebrates the season’s bounty with every bite. Whether you’re planning a picnic or a casual dinner, this salad is sure to delight your taste buds and bring a touch of springtime freshness to your table.

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Ingredients

For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)