Experimenting in the kitchen, I came up with this very fresh summer salad.  The key here is to use the freshest ingredients possible.

1 – 2 cups fresh peas, blanched and cooled

1 cup chopped cucumber

Chopped fresh mint, chives and thyme – approx. a few springs of each

drizzle of extra virgin olive oil

4 tbsp. white balsamic vinegar*

1/3 cup crumbled goat cheese

sea salt to taste

Mix all ingredients together and chill before serving.

*white balsamic vinegar can be found at specialty olive oil stores. It has a delicate flavor and a bit of a thicker texture than regular vinegars which helps to coat the peas.