Pea Party Salad

Pea salad anyone will love! Always fresh never frozen.

Ingredients:

Lemon Ricotta:
1/2 cup ricotta
Zest of 1/2 lemon
Juice of 1/2 lemon
Salt (pinch)

Mix all ingredients with a pinch of salt set aside

Mint Chutney:
1/4 shallot minced (2 tbsp.)
Squeeze of lemon
2 teaspoon Tablespoon white wine vinegar
1/4 cup chopped mint
2 tbsp. chopped Italian parsley
2 capers chopped
1/4 cup olive oil
Salt to taste (pinch)

Mix all ingredients well, set aside

Peas:
1/4 cup shelled fresh peas
2 big handfuls (1-2 cups) snap peas
A few pea tendrils
Squeeze of lemon
Olive oil
Salt to taste

Salt a big pot of water, bring to boil. Trim ends of snap peas, and put in boiling water for 30 seconds or until crisp tender. Immediately put into iced water. Do the same for English peas but only 10 seconds. Place in bowl add a squeeze of lemon, a few dashes of olive oil and a pinch of salt. Mix well and set aside.


Date Jam:
(Can substitute store bought fig jam as date jam is hard to find)
1/2 cup (about 5-6) pitted medjool dates
1 tbsp. apple cider vinegar
Salt pinch

Ensure dates are pitted. Split in half. Place dates in small pot. Fill with water 1/2- 3/4 way up side of dates. Boil water until reduced by 1/2 (5-10 minutes). Once very little water remains and dates are falling apparat tender transfer to bowl and mash with fork or blend with small blender or use mortar and pestle to get to a jam consistency. Add cider vinegar and pinch of salt during process. Set aside to cool.


Plating Salad:
Everything should be cool. Smear a thick line of lemon ricotta on a serving plate. Smear about 3/4 the amount of date jam (fig jam can be substituted) next to ricotta. Sprinkle snap peas and English peas on top of ricotta and jam. Top with chutney and garnish with pea tendrils.

Serve with crusty bread, always a crowd pleaser.