Snap Pea, Cashew and Feta Salad

In Portland, Oregon, my favourite foodie city to visit, I ate at a restaurant called Ava Gene's.  Chef Joshua McFadden really knows his stuff.  Each dish we ordered was perfectly flavoured and so simple.  The freshness of the ingredients elevated the tastiness of the dishes.  

Earlier in the day I walked around the Portland Farmers Market munching on the most delicious in-season snap peas I have ever tasted.  So when I saw a snap pea salad on the menu I had to try it. And I am so glad I did.  It is so simple but the taste is so harmonious it will make your tastebuds sing. You must try this dish and see why it makes an appearance at so many of my meals, especially in the summer when snap peas are at their peak freshness.  

For the salad

1 lb. snap peas, stems and strings removed, cut on a diagonal

1/2 cup Ricotta Salata or feta cheese, crumbled

1/2 cup unsalted cashews, roughly chopped

2 Tbsp good quality olive oil

3 Tbsp Moscatel vinegar or other good red wine vinegar

Kosher salt

Freshly ground pepper

In a large bowl, combine olive oil, vinegar, salt and pepper.  Adjust seasoning to taste.  If it is too acidic, add a touch of sugar to mellow the flavours.  Add remaining ingredients to bowl and toss to coat.  Let flavours marinate at room temperature at least 15 minutes.