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SUGAR SNAP PEA SALAD WITH LEMON & RICOTTA
1 quart sugar snap peas
juice of 1/2 a lemon
2 oz. ricotta salata, crumbled (feta works well too)
1-2 tbsp extra virgin olive oil
3 tbsp fresh mint leaves, torn
salt and pepper to taste
Rinse and dry sugar snap peas and put in a large bowl. Drizzle olive oil and squeeze lemon juice over the peas. Crumble the ricotta salata into the bowl. Tear the mint into pieces and add to the bowl. Stir to combine. Add salt and fresh cracked pepper to taste. Serve cold.
Makes 4 servings.