Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this special salad. Loaded with cream goat cheese and fresh peas, you won't need another salad all summer long!
8/12 Raw Shrimp (3-5 shrimp per person)- Grill or saute with olive oil and salt & pepper for 3-5 minutes.
1 - 3 ounce Chicken Breast per person - Grilled or sauteed with olive oil, S&P
1 - 3 ounce filet of Wild Atlantic or Organic Salmon per person- Grill or sautee in olive oil with salt and pepper over medium- high heat and cook about 3.5 minutes on each side for medium rare.
* *Optional * *
Crispy Prosciutto Garnish - 4 -6 slices of prosciutto
To cook, pre-heat oven to 350 degrees. Place slices of prosciutto on a non- stick cookie sheet and bake for up to 25 minutes or until crispy.
Fold cheese and coconut milk together to incorporate and then add salt and pepper as desired.
Wash, de-stem, and chop kale and place into a large mixing bowl.
Toss in pea tendrils, peas and shaved radish and toss in vinagrette (recipe below). Mix together well to incorporate.
Add together vinegar, oil, and mustard and stir well to incorporate.
Drizzle honey and mix well, add salt and pepper to taste.
To serve, place a spoonful of the goat cheese mousse on the bottom of the serving plate and spread along the plate surface to thin it out and distribute evenly. Top with salad mixture and your choice of protein, then Golden Pea Shoots and enjoy!