PERFECT PAIRING:
Soter Estates brut reserve

DOWNLOAD THIS RECIPE

EGG AND SPRING PEA SALAD
6 Ea. Hard boiled eggs
1 Pint Pea shoots, chopped 1 Pint Snap peas, sliced thin 1⁄4 C. Chervil, chopped
2 Tbsp. Olive oil
2 Tbsp. Shoyu Mirin
Salt and black pepper to taste

Prepare your hard boiled eggs by either finely chopping them, or by grating them on the largest hole on a cheese grater. Mix all ingredients in a bowl and season with salt and pepper. Be careful not to crush the egg as you’re mixing. This salad is delicious as is or serve it by the spoonful on a slice of crusty baguette with some garlic aioli!

CHEF CLAYTON ALLEN