Jason McClure of Sazerac

Celery Hearts and Sweet Pea Salad with Mt. Townsend “Trailhead” and Red Wine Vinaigrette

Serves 4

-Celery Hearts from 3 bunches of celery ( use the outsides for another application), leaves left whole , the stalks cut on the bias

- 2 lbs. English peas, shucked and left raw

- 2 –3 oz. Mt. Townsend “Trailhead” or other hard aged cheese, cut into thin bite sized pieces

- salt and pepper to taste

Red Wine Vinaigrette:

- 2 cloves of garlic, minced

- 1 shallot, minced

- 1 T. Dijon mustard

- ¼ C. the best red wine vinegar you can find

- ¼ C. extra virgin olive oil

- ½ C. pure olive oil

Simply whisk all ingredients together and set aside.

- To plate the salad, take a small laddle and create a small pool of the vinaigrette on each plate. Toss the celery hearts, english peas, cheese, salt & pepper and dress with remaining red wine vinaigrette. Compose a small pile of all the ingredients in the center of each plate and serve immediately.

Suggested Wine Serving: Washington State Waterbrook Melange Blanc

Chef’s Tip: If fresh English peas aren’t readily available, you can substitute snow peas, snap peas or even frozen garden peas, thawed.