Ingredients
Author of this recipe
Piedmont an Italian region with mountains and culture, hills and vineyards, lakes and dream villas. A diverse landscape and rich in excellences such as hazelnut IGP, truffles from Alba, radish Tabasso, cheese and many wines. A heritage that would be impossible to describe without forgetting something. Like the Piedmont hazelnuts famous all over the world; in this case it could not be the star of the recipe but it gives a flavour and a perfect crispness to this salad recipe. Accompanied with radish and the sweetness of apple and peas, it immediately makes us think of a spring picnic!
Preparation
Cook the quinoa (follow the directions on the package) and leave aside
Slice radishes and cut the apple into small cubes (drizzle some lemon juice on the apple)
Slice radishes and cut the apple into small cubes (drizzle some lemon juice on the apple)
Give the peas a quick blanching in boiling water
Place all the ingredients (except the dressing ingredients) into a bowl and gently toss the salad
Prepare the dressing: whisk olive oil, apple cider vinegar, honey, arugula and bring to taste with salt and pepper
Place all the ingredients (except the dressing ingredients) into a bowl and gently toss the salad
Prepare the dressing: whisk olive oil, apple cider vinegar, honey, arugula and bring to taste with salt and pepper
Drizzle the dressing and crumbled feta on top of the salad