Boistfort Valley Farm
Community Supported Recipe Box

Arugula, Mint, and Pea Salad


  • 1/2 cup chopped fresh mint
  • 3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons dijon mustard
  • 6 cups arugula
  • 1 cup shell peas
  • Salt and pepper
  • 4 large hard-cooked eggs, chopped


dish: salad
season: summer

Whisk mint, vinegar, oil, mayonnaise, and mustard together in bowl until combined.

Toss arugula and peas together in large bowl. Toss with dressing until combined. Season with salt and pepper to taste. Top with eggs. Serve.