For the Salad
For the Dressing
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
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
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.