No boring mesclun here: Black-eyed peas and grilled green onions add a Southern kick.
Total Time: 0:25
1 bunch green onions
1 tsp. extra-virgin olive oil
? c. extra-virgin olive oil
? c. rice vinegar
1 tbsp. Dijon mustard
1 tbsp. honey (preferably Louisiana)
1 lb. yellow summer squash
1 pt. grape tomatoes
1 can black-eyed peas
6 c. arugula
1 c. good-quality ricotta cheese
coarse sea salt
Heat large grill pan on high. Toss green onions with 1 teaspoon oil. Grill 5 to 6 minutes or until very tender and starting to char, turning occasionally. Transfer to cutting board and thinly slice.
In medium bowl, whisk vinegar, mustard, and honey; stir in green onions, 1/2 teaspoon salt and 1/4 teaspoon black pepper. While whisking, drizzle in remaining 1/2 cup oil; set aside.
With mandolin, vegetable peeler or sharp chef's knife, very thinly slice squash into ribbons. In large bowl, toss squash with tomatoes, peas, and half of vinaigrette until well-coated. Taste and add more vinaigrette, if desired.
Divide arugula among 6 serving plates; top with squash mixture and large dollop of ricotta. Drizzle with olive oil and garnish with coarse salt and black pepper, if desired.