Carrots with Pea Tendrils and a Goat’s Milk Cheese

Written By Allison Martin Holt

Serves 2-4

Ingredients

  • 1 bunch of baby carrots , cleaned and tops removed (I leave a little bit of the stem)

  • 1/2 cup pea tendrils

  • 1/4 cup goat’s milk cheese , shaved

  • 2 tablespoons extra virgin olive oil

  • Sea salt and freshly ground black pepper

Instructions

  • Heat 2 tablespoons olive oil in a medium cast-iron grill pan over medium-high heat. Add the carrots to the pan, season with salt and pepper, and cook on both sides for approximately 10 minutes total. Remove from the heat.

  • Transfer half of the carrots to a serving plate. Arrange some of the pea tendrils and cheese in between and on top of the carrots. Top with the remaining carrots, pea tendrils, and cheese. Serve immediately.

Allison Martin Holt
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