Snap Peas and Burrata Salad
Ingredients:
- sugar snap peas, trimmed, strings removed - 1/2 pound
- pea tendrils, washed, cut into 1 inch pieces - 1 bunch
- whole mint leaves - 1 cup
- extra virgin olive oil - 3 T plus more for drizzling
- juice from lemon - 1
- sea salt - to desired taste
- burrata cheese - 1 pound
- cracked black pepper - to desired taste
Instructions:
Cut pea pods in half lengthwise, leave some peas inside the pods. In bowl, combine peas, pea tendrils and mint leaves. Add 3 T olive oil and lemon juice, toss to coat. Season with sea salt and cracked pepper to desired taste. Arrange burrata on a platter or in a shallow bowl. Drizzle olive oil over cheese. Season with sea salt and cracked pepper. Place peas on platter with the cheese.
