As we savour the last bit of Summer we are highlighting our Truffle oil  and lemon dressing with a crisp and fresh Snap Pea, Cherry & Asparagus Summer Salad.

Prep Time

10 - 15 min

Cook Time

2 - 4 min




10 MG


  • 1 lb fresh snap peas, ends trimmed
  • 1 lb asparagus, ends trimmed and cut into 1-inch pieces
  • 1 cup fresh cherries, pitted and halved
  • 2 tablespoons of F+F Truffle Oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper to taste
  • Purple Onion 1/5
  • 1/4 cup crumbled goat cheese (optional)
  • Fresh mint leaves, for garnish


Tips and Techniques

  • Add crumbled goat cheese to add a creaminess to the salad
  • Pitting cherries can be tedious, remove the stem and if you have chop sticks laying around press the point where the stem was and push through until the pit pops out the bottom


  1. Bring a pot of salted water to a boil. Blanch the snap peas and asparagus for about 2 minutes, until they are bright green but still crisp.
  2. Immediately drain the snap peas and asparagus, and plunge them into a bowl of ice water to stop the cooking process. This step ensures your vegetables remain vibrant and crunchy.
  3. Once the snap peas and asparagus have cooled, drain them again and transfer them to a large salad bowl.
  4. Add the halved cherries to the bowl.
  5. In a small bowl, whisk together the Farm and Florist Truffle Oil and lemon juice. Season the dressing with salt and pepper to taste.
  6. Drizzle the dressing over the snap peas, asparagus, and cherries. Toss the salad gently until everything is well coated with the dressing.
  7. If desired, sprinkle the salad with crumbled goat cheese for an added tangy flavor.
  8. Garnish the salad with fresh mint leaves just before serving.


A Summer salad that combines tart and sweet cherry flavours along with fresh, crisp green veggies is the perfect side to any pasta or protein of choice.