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Carrots with Pea Tendrils and a Goat's Milk Cheese

Carrots with Pea Tendrils and a Goat’s Milk Cheese

Serves 2-4
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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.