Pea and Carrot Salad with Shallot Vinaigrette
Shopping List
produce
- peas ( 3 cups fresh, shucked green )
- baby carrots ( 2 cups thinly sliced )
- lemon juice ( 2 tablespoons fresh )
- shallots ( 2 tablespoons finely chopped )
- parsley ( 1 tablespoon finely choppped )
spices & seasonings
- freshly ground black pepper ( )
staples
- Dijon mustard ( 2 teaspoons )
- red wine vinegar ( 2 tablespoons )
- extra virgin olive oil ( 2 tablespoons )
- salt ( to taste )