Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, and that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors

Dough Wines Ambassador and James Beard Award Finalist Nominee for Best Chef: New York State Ayesha Nurdjaja created this simple and oh-so-fresh pea “shirazi” salad to highlight all the flavors of spring. Shirazi is a Persian-style summer salad traditionally made with cucumbers and tomatoes. 

For this special recipe, Chef Ayesha keeps things springtime fresh with a base of three kinds of fresh peas, mint and spring onions. A simple salad that brings huge flavor.

Dough Wine pairings

Made with fresh-from-the-farmers-market peas and just a few ingredients, this ultra-fresh summer salad is perfect to pair with the crisp and bright flavors of Dough Sauvignon Blanc.

As a chef, restaurateur and advocate for a more sustainable food system, it’s an honor to join forces with Dough Wines, a brand that shares my commitment to diversity and sustainability efforts and restaurant recovery.

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.


Chef Ayesha Nurdjaja Spring Pea Shirazi Salad Recipe
Chef Ayesha Nurdjaja Spring Pea Shirazi Salad Recipe

Spring Pea Shirazi Salad

Ayesha Nurdjaja
Shirazi is a Persian salad style that is traditionally made with cucumbers and tomatoes. For this springtime recipe, Chef Ayesha starts with three different kinds of fresh peas, then composes a simple but flavorful fresh salad to enjoy for spring.
Course Side Dish
Servings 6


  • 1 cup English peas
  • 1 cup snap peas
  • 1 cup snow peas
  • 1 bunch spring onions
  • 2 sprigs mint
  • 1/4 cup extra virgin olive oil
  • 1 lemon zest and juice from
  • Salt to taste
  • 4 ounces feta good quality, in a brick
  • 2 cups pea tendrils


For the Vegetables

  • Blanch and shock the three types of peas separately: Prepare a large pot with salted water, as you would if making pasta. The water should taste salty. Bring to a boil. While the water is heating, prepare a large bowl with ice cold water and a little salt; set aside.
  • While the water is heating, prepare a large bowl with ice cold water and a little salt; set aside.
  • Keep the English Peas, Snap Peas and Snow Peas in separate bowls. Starting with the English Peas, drop the vegetables in the boiling water for one minute or until bright green and crisp. Immediately remove with a slotted spoon and plunge into the ice water to stop the cooking process. Remove the English Peas from the ice water and allow to drain on paper towels.
  • Return the water to a boil and refresh the ice water as needed if some of the cubes have melted. Repeat this process with the Snap Peas and then the Snow Peas. Keep drained vegetables in the refrigerator until ready to use.

For the Salad

  • Thinly slice spring onions on the bias into 1-inch pieces. You should have about ½ cup. Reserve any extra for another use.
  • Pick the mint leaves from the stems. Discard stems, or reserve for making tea or flavoring lemonade
  • When ready to serve, mix all the peas and the spring onions together in a bowl. Dress with olive oil and the lemon zest and juice. Taste and adjust the salt if needed, keeping in mind that the feta will enhance the salty flavor a bit. Add the picked mint leaves.
  • Transfer the dressed vegetables and mint to your serving plate. Finish by shaving the feta over with a microplane zester. The feta should crown the vegetables like a mountain of snow. Garnish with a few of the pea tendrils.
Wine Category Sauvignon Blanc
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