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Summer Pean and Pancetta Salad by


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.

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