Snow Pea Salad
Served with Pecorino Cheese, Green Apple and Hazelnuts

  • ½ lb of Snow Peas
  • 2 Oz of Pecorino Cheese
  • 1 Tablespoon of Dijon Mustard
  • 2 Tablespoons of Champagne Vinegar
  • 1 Egg Yolk
  • 2 Oz of Toasted Whole Hazelnut, Approximately ½ Cup
  • 4 Tablespoons Hazelnut Oil
  • ½ Cup of Soybean Oil
  • 1 Head of Frisee Lettuce
  • 2 Oz of Peas Shoots
  • Juice of One Lemon
  • 1 Green Apple, Cored and Finely Sliced
  • 2 Tablespoons Extra Virgin Olive Oil

Start by cleaning and cooking the snow peas. Cut off the ends of the pods and blanche in boiling water for one minute. Transfer to a bowl of ice water immediately to retain color and texture. Set aside.

Toast hazelnuts in a 350 F oven or in a dry pan, careful to not burn any or take on too much color. Chop roughly and set aside.

In a bowl, whisk together egg yolk, vinegar, and Dijon. Once combined, slowly add in the soy oil while continuously whisking. Once the soy oil is incorporated, slowly add in hazelnut oil in the same fashion. Once incorporated, stir in the most of the chopped hazelnuts, reserving some for garnish. Season to taste.

Thoroughly wash and dry the frisee, removing it from the head and chopping into small, bite-size pieces. Add to a large bowl with the snow peas and pea shoots. Toss with the olive oil, lemon juice, and salt.

To plate, spoon the hazelnut dressing onto the bottom of the dish. Add the frisee mixture on top and arrange sliced green apple and any remaining hazelnuts on top. Shave pecorino slices atop and enjoy.