Sauteed Pea Shoots With Local Soppressata and Feta

We planted Austrian winter peas as a spring cover crop, dipping into them often to put on the table. This is the great thing about cover crops, they are generally multi-purpose, and these in particular, ever-so-tasty. Sliced soppressata from Hickory Nut Gap Farm and crumbled feta make this a dish favored by the clean plate club. A bright vinegrette made with preserved lemons really "ties the room together." If you have pea shoots to spare, please try this.



Sauteed Pea Shoots with Local Soppressata and Feta:
*Approximately 4-5 cups fresh pea shoots, loosely packed, rinsed
*1 Tablespoon butter
*1/4 cup chopped soppressata
*1/4 cup crumbled high quality feta cheese

In a large cast iron skillet, melt butter over medium heat. Add pea shoots and stir with a wooden spoon until wilted but still bright green, about 1 minute. Remove from heat and transfer to a serving dish. Top with soppressata and feta. Drizzle with vinaigrette (see recipe below), gently toss and serve immediately.

Preserved Lemon Vinaigrette:
*1 Tablespoon preserved lemon peel, minced
*1/4 cup white wine vinegar
*1/4 cup high quality extra virgin olive oil
*2 garlic gloves, crushed and minced
*sea salt
*fresh ground black pepper
*1 teaspoon raw honey

Place all ingredients in a jar and secure with a lid. Shake vigorously until well mixed. Drizzle 1-2 Tablespoons of vinaigrette over pea shoots, adjusting amount by taste.