Pancetta, Pea, Asparagus, Sheep Cheese and Radish Salad with Lemon and Chive Creme Fraiche.

For the Salad

• 1 teaspoon extra virgin olive oil
• 1/4 heaping cup sliced almonds
• 1/8 teaspoon salt, plus more for seasoning the salad
• 1/2 cup fresh or frozen (defrosted) peas
• 6 stalks asparagus, tough ends trimmed
• 80g pancetta diced
• 15 snap peas, strings stripped off
• 4 radishes
• 1 head butter lettuce, washed and torn into large pieces
• 30g loosely packed fresh mint (or fresh dill, tarragon or a combination), roughly chopped
• 80g sheep's cheese
• Freshly ground black pepper

For the Dressing

• 2 tablespoons crème fraîche
• 30ml extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Zest from 1/2 lemon
• 3 tablespoons fresh chives, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt

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Heat a large skillet pan and fry the pancetta until brown and crispy. Set aside.

Turn heat to medium and add the almonds and 1/8 teaspoon of salt and toast in the pan, stirring

occasionally, until almonds are browned across the surface, about 5 minutes.

Transfer to a plate to cool.

Blanch peas if needed:

If using fresh or frozen peas that are sweet and tender, leave them as is and add into a large

bowl.

If the peas are a bit starchy, blanch in a pot of salted boiling water until just tender, 2 to 3

minutes. Drain peas, and immerse in ice water, then drain and put in a large serving bowl. Set

aside.

Cut veggies and assemble salad:

Cut the asparagus and snap peas on a diagonal into very thin slices. You should have about 1

cup of each. Cut the radishes into paper thin slices. Add the asparagus, snap peas, radishes,

lettuce, and mint into the bowl with the peas.

Garnish with pancetta, sheep's cheese and pea shoots.

Make the salad dressing:

Whisk together the crème fraîche, olive oil, lemon juice, lemon zest, chives, mustard, and salt in

a small bowl.

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