Spring Orzo Salad with Frizzled Shallot Dressing

SALAD INGREDIENTS

~1/2 box (1/2 lb) orzo

Kosher salt

3 handfuls of snap peas, thinly sliced

1 cup of frozen green peas

Finely chopped mint and basil to taste

~1/4 cup pine nuts, toasted

Feta, crumbled to taste

Zest from a lemon

DRESSING INGREDIENTS

1 shallot, peeled and thinly sliced

2 tablespoons of olive oil plus more

1 teaspoon dijon mustard

1 tablespoon lemon juice

1 tablespoon apple cider vinegar or Sherry vinegar

Fine grain sea salt to taste

Black pepper to taste

Small splash of maple syrup

METHOD

1. Prepare the dressing. Heat up 2 tablespoons of olive oil in a pan and add sliced shallot. Cook on medium-low until shallots become golden. Be sure to stir often and keep an eye on them so that they don’t burn. While the shallots cook, add dijon mustard, lemon, vinegar, salt, pepper, and maple to a bowl. Whisk well. Then, stir in the caramelized shallots. Taste and adjust for seasoning.

2. Bring a pot of water to a boil and season with kosher salt. Add in the orzo and cook until al-dente. Then, add the sliced snap peas and frozen green peas into the pot with the orzo. Cook for another couple of minutes and then drain everything into a colander. Be sure to get rid of most of the water. Allow to cool for a few minutes.

3. Transfer the orzo mixture to a bowl. Add the herbs, pine nuts, feta, lemon zest, and some of the dressing. Toss until orzo is well coated. Taste and adjust for seasoning.

4. Top with protein of your choice such as salmon or shrimp. Enjoy!