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"A few years ago, I opened my own version of a New York takeout shop on Manhattan&amp;#039;s Upper West Side. Along with French pastries, charcuterie, and gourmet pantry items, \u00C9picerie Boulud features seasonal salads, which we call Vegetables du Jour. They incorporate fresh, local ingredients and are highly popular items. When I created this Mediterranean-inspired salad last winter, I was thinking ahead to some of the first tender vegetables to appear in the market\u2014spring peas. The recipe includes cooked sugar snaps, shelled English peas, and sliced raw snow peas, as well as toasted wheat berries, mint, arugula, radishes, and preserved lemon rind. Contrast is the key to a great salad, and this one has a balance of fresh and cooked ingredients, crunchy and soft elements. A crostini topped with burrata cheese\u2014a decadent combination of mozzarella and ricotta\u2014adds yet another texture: creaminess. Cumin-roasted carrots bring an exotic accent to the meal. I could imagine serving this salad as a main course for lunch, or as an accompaniment to grilled meat or roast chicken. With its fresh and bright spring flavors, it would make the perfect meal for the season&amp;#039;s first alfresco picnic\u2014weather permitting, bien s\u00FBr. WHAT TO DRINK &amp;quot;This vibrant dish makes me think of Italy,&amp;quot; says Daniel Johnnes, wine director of Daniel Boulud&amp;#039;s restaurants. &amp;quot;I would pair it with a crisp white wine, such as Cantine Lunae Vermentino Colli di Luni DOC [$18] from the coastal region of Liguria. The wine&amp;#039;s citrus notes complement the flavor of preserved lemon, and its zingy acidity matches the creaminess of the burrata.&amp;quot; As an alternative, he suggests Bisson Bianco Marea Cinque Terre from 2012 ($30), &amp;quot;a bright white with the aroma of seashells.&amp;quot;  SPRING PEA AND WHEAT BERRY SALAD WITH ROASTED CARROTS AND BURRATA CROSTINI Serves 10 Spring Pea Salad &amp;amp;amp; Burrata Crostini \u00BD lb. snow peas, trimmed 1 lb. sugar snap peas, trimmed \u00BE lb. fresh shelled peas (2 lbs. in the pod) 1 large French baguette \u00BD cup plus 3 T extra-virgin olive oil 10 oz. fresh burrata cheese 3 T freshly chopped mint 2 lemons 1 T Dijon mustard \u00BC cup chopped preserved lemon rind 4 cups arugula 1 bunch red radishes, trimmed and thinly sliced Salt and freshly ground pepper Preheat the oven to 400\u00B0F. Thinly slice the snow peas crosswise and set aside. Bring a large pot of salted water to a boil. Boil the sugar snap peas for 6 minutes, then remove with a slotted spoon, chill under cold running water, pat dry, and set aside. Boil the shelled peas for 4 minutes. Strain through a colander, rinse with cold water, and pat dry. Cut the baguette into \u00BD-inch slices and brush the slices on both sides with 3 T of the olive oil. Transfer to a baking sheet and bake until golden brown, about 6 minutes. In a medium bowl with a fork, mash the burrata with \u00BD cup of the boiled shelled peas, 1 T of the mint, \u00BD tsp. freshly grated lemon zest, and salt and pepper to taste. Spread onto toasts. In a small bowl, make a vinaigrette by whisking together the juice of the 2 lemons, the mustard, the remaining \u00BD cup of oil, and salt and pepper to taste. In a large bowl, toss to combine the cooked wheat berries (see recipe at right) with the boiled sugar snap peas, remaining shelled peas, sliced snow peas, remaining 2 T mint, preserved lemon rind, arugula, and radishes. Toss with the vinaigrette, then add salt and pepper to taste. Serve with the burrata crostini and roasted carrots. Wheat Berries 3 T extra-virgin olive oil 1 cup wheat berries 3 cups water 1 tsp. salt Heat the oil in a saucepan over medium-high heat. Stir in the wheat berries, reduce the heat to low, and cook, stirring frequently, until the berries are golden brown and smell like toasted rice, about 5 minutes. Add the water and salt and bring to a light simmer. Cover and cook on low heat until the berries are no longer crunchy and have soaked up the liquid, about 30 minutes. If the wheat berries are done and there is extra water in the pot, drain before making the salad. Cumin-Roasted Carrots 10 carrots, peeled, with \u00BD&amp;quot; of green stalk attached 2 T extra-virgin olive oil 2 tsp. toasted, coarsely ground cumin seeds Salt and freshly ground pepper Preheat the oven to 400\u00B0F. Place the carrots on a baking sheet lined with aluminum foil. Drizzle with the oil, cumin, salt, and pepper; toss to coat. Arrange the carrots in an even layer and roast, turning halfway through, for 15 to 20 minutes, or until you can easily pierce them with a knife. Plus, see MORE RECIPES from Daniel Boulud. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a5915/perfect-spring-meal/>