Pretty edible flowers and sugar snap peas are the stars of this beautiful spring salad.
Instead of croutons, breadcrumbs add a nice crispy crunch and garlicky flavor to this salad.
The dish is finished with shaved Parmesan cheese andedible flowersfor an extra springy touch.
Credit:Frederick Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Transfer mixture to a small bowl; let cool 5 minutes.
Stir in shredded Parmesan, lemon zest, and 1/4 teaspoon of the salt.
Add snap peas, arugula, shallot, and shaved Parmesan; toss to coat.
Sprinkle with panko mixture.
If desired, garnish with flowers.
