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Whether you are a college student just starting your own culinary experiments or a skilled cook with many dinner parties under your belt, there is always something new to find out about cooking. We hope these Fig, sugar snap and parmesan salad recipe and tips can help you in your kitchen tonight, and get used to fantastic home-cooked meals.

Use figs.
Provide sugar snaps.
Provide chunky parmesan cheese.
Use cherry jam or anything you have in hand.
Prepare plum vinegar or balsamic vinegar.
Provide non-filtered olive oil or sesame oil or cold pressed flaxseed oil.

Categories: Salad Recipes Beans and Legumes Parmesan Cheese Recipes Appetizer Gluten Free. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting. This light and refreshing salad is sure to be a crowd pleaser, and is perfect for serving at any springtime gathering. In a large bowl, combine sugar snap peas and radishes.

Slice figs into smaller pieces.
Cut sugar snaps into bite sizes.
Using a chef's knife, chisel of chunks of bite size parmesan cheese.
Dressing: whisk together cherry jam, plum vinegar, toasted sesame oil.
Mix and enjoy.

In a blender or the bowl of a food processor, combine avocado, vinegar, lemon juice, mustard, salt, pepper, and coriander. Serve fresh sugar snap peas raw and sliced thin with this simple, creamy, tangy buttermilk dressing. This is spring produce at its best. Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple.

Take these Fig, sugar snap and parmesan salad recipe concepts and use them and maybe even experiment while you go to it. The kitchen is a great location to attempt brand-new things with the best help.

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