Spring garlic looks like a leek and has a sweet garlic flavor and a texture similar to green onions.

1 1/2 lb. new potatoes (red and/or yukon gold), washed and quartered (or halved if small)
2 cups fresh sugar snap peas, cut in half crosswise, or fresh garden peas
1 1/4 cup extra-virgin olive oil
4 cloves spring garlic, finely chopped, or 4 green onions, finely chopped, plus 1 clove garlic, minced
3 Tbsp. white wine vinegar
2 tsp. coarse grain mustard
1 tsp. coarse sea salt
1/2 tsp. freshly ground black pepper
4 cups arugula
4 cups baby spinach
2 cups grape tomatoes, halved
4 oz. fresh chèvre, broken into chunks

1. Bring a large pot of salted water to boiling. Add potatoes. Return to boiling; reduce heat and cook potatoes, uncovered, for 12 to 15 minutes or until potatoes are just tender. Remove potatoes from water with a slotted spoon and transfer to a large bowl. Add peas to water and cook 2 to 3 minutes or until crisp-tender. Drain and rinse under cold water. Set peas aside.

2. In a small skillet heat olive oil over medium-high heat. Add garlic. Cook and stir just until the garlic is fragrant, about 1 1/2 to 2 minutes. Remove from heat and whisk in vinegar, mustard, salt, and pepper. Pour half of the dressing over the potatoes; toss to coat. Let stand 20 minutes. Meanwhile, in a large salad bowl combine cooked and cooled peas, arugula, spinach, and tomatoes. Add potatoes and remaining dressing. Toss gently to combine. Top with goat cheese. Makes 6 to 8 servings.

Per serving: 253 cal., 13 g fat (4 g sat. fat), 9 mg chol., 462 mg sodium, 26 g carbo., 5 g fiber, 8 g pro.