Carrots with Pea Tendrils and a Goat’s Milk Cheese
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.
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