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Pea and Radish Salad with Mint, Feta and Mizuna

Recipe from
Davis Bynum
Pair with
Davis Bynum Virginia’s Block Sauvignon Blanc


2 teaspoons fennel seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh fennel frond
4 cups frozen petite peas
1 bunch radishes, thinly sliced
1 cup crumbled Greek feta cheese
3 cups fresh mizuna lettuce or pea shoots


Heat small skillet over medium heat. Add the fennel seeds and toast until aromatic, about 2 minutes. Cool the toasted fennel seeds and grind them finely in a spice mill. Whisk lime juice, honey, and ground fennel in a small bowl. Whisk in oil and stir in fresh fennel. Season the dressing with kosher salt. Blanch the peas in a pot of boiling salted water until the peas are bright green, about 2 minutes. Plunge into ice water, and drain well. In a large bowl, combine the peas, radishes and dressing, and toss together. Lightly toss in the mizuna or pea shoots, and feta. Divide among 4 salad plates and serve.