Peas, Lamb and Dragon’s Spring Salad


Pea shoots, lamb and maple syrup are some of the ingredients that symbolize the spring. Chef Paolo Colbertaldo, from jane’s on the common, created this delightfully simple salad featuring all three. This salad was one of the courses featured at the Slow Food Nova Scotia 2010 Spring Supper.


4 tbsp Maple Syrup
24 Whole Macadamia Nuts
8 oz Fresh Pea Shoots
4 oz Lamb Bacon (available from Wood ‘n Hart Farms)
1 Log Dragon’s Breath Blue Cheese (available with That Dutchman’s Farm)
¾ cup Honey Balsamic Dressing (see recipe below)

In a small pot, bring maple syrup up to a boil. As soon as it boils, add nuts and lower to medium heat. Stir constantly until nuts become dry and well coated. Be sure to keep an eye on the heat as the maple syrup will burn easily!

Soak the lamb bacon overnight in water. Drain; dry and sear in a pan over high heat until crispy on the outside. Allow to cool and slice very thinly.

To assemble the salad:
Lightly toss pea shoots in a bowl with the dressing.Divide greens between 6 plates, top with lambs bacon, macadamia nuts and crumbled Dragon’s breath cheese. Feel free to substitute the macadamia nuts for your favorite nuts!

Serves 6 people.

Honey Balsamic Dressing

1 ½ tsp Dijon Mustard
4 1/2 tsp Honey
5 ½ tsp Lemon Juice
5 ½ tsp Balsamic Vinegar (dark or white)
Pinch of Salt and Pepper
2 ½ tbsp Olive Oil
½ cup Canola Oil

Measure out all ingredients into a Mason jar or empty yogurt container. Using a hand blender; blitz ingredients together until smooth and creamy (10 seconds). Keep refrigerated until ready to use.

Makes: 1 cup

Recipe provided by:

Chef Paolo Colbertaldo
jane’s next door catering

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