Vinaigrette:

• 2 cups extra virgin olive oil
• ½ cup balsamic vinegar
• ¼ cup lemon juice
• 6 green onions including tops, minced
• ½ cup fresh minced parsley
• 1 tsp minced garlic
• 2 tsps sugar
• Salt & pepper

Salad:

• 6 green onions minced
• 3 cups freshly minced herbs—basil, cilantro, mint, parsley, thyme, etc. – any combination you like
• 1 Cup shredded sharp white cheddar cheese
• 2 cups cooked fresh green peas (or frozen thawed and uncooked)
• ¼ cup walnuts, roasted
• Springs of the same herbs above and fresh, edible flowers or microgreens

Preparation:

1. Combine all ingredients for the vinaigrette and add salt and pepper to taste.Whisk to blend and reserve.
2. Combine shredded white cheddar cheese, fresh cut herbs and green onions with cooked peas. Toss gently to combine.
3. Combine salad with vinaigrette. Garnish with roasted walnuts and herbs.