Summer Pean and Pancetta Salad by cpeirson


cup fresh mint leaves, thinly sliced 1 tablespoon capers, chopped 1 small shallot, thinly sliced 1 teaspoon freshly grated lemon zest cup extra virgin olive oil 1/8 teaspoon kosher or sea salt teaspoon ground black pepper 1 pound fresh English peas * 4 ounces goat cheese 1 ounces pancetta


Shell and blanch the peas. Blanching makes the peas softer to eat without cooking them thoroughly. Blanch the peas by placing them in boiling water for 1 minutes in boiling water, ice water to cool and drain.

Slice the pancetta thinly and then mince. In a small, heavy skillet, brown the pancetta until almost crispy. Drain on a paper towel.

In a bowl combine the mint, capers, shallot, lemon zest, olive oil, salt and pepper. Add peas and pancetta, fold together. Add goat cheese and fold in. Best flavor at room temperature.