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Bring a pot of water to a boil.
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Add some ice to a medium bowl.
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Blanch the peas by adding to the pot of boiling water. Cook for no longer than 2 minutes and then drain in a colander.
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Place the colander over the ice to cool.
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Remove the peas from the shells.
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Add all the herbs, arugula, peas to a large bowl.
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Serve the walnuts, golden raspberries, chevre and dressing on individual salads.
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If you plan to serve the whole salad you can toss in the golden raspberries and walnuts and then top individual salads with the cheese and dressing.