Pea Greens And Sugar Snaps With Preserved Lemon Cream

• 6 ounces soft goat cheese
• 1/2 cup creme fraiche
• 2 tablespoons finely chopped preserved lemon, seeds removed
• 3 tablespoons Meyer lemon juice (or substitute regular lemon juice and add 1/2 teaspoon of honey)
• 6 tablespoons extra virgin olive oil
• salt and freshly ground black pepper
• 1 pound sugar snap peas, rinsed
• 4 cups densely packed pea greens
• 2 cups densely packed pea shoots
• 1/3 cup loosely packed basil leaves
• 1 tablespoon snipped chives

1. Using an electric mixer, whip the goat cheese for 2 minutes at medium speed. Fold in the creme fraiche and preserved lemon and set aside (you can cover and refrigerate this for up to a week). Whisk together the Meyer lemon juice and olive oil and season with salt and pepper to taste.
2. In a large saucepan of boiling, salted water, blanch the sugar snaps for 30 seconds, remove with a slotted spoon and immerse in ice water. Drain well and set aside.
3. Gently rinse and dry all of the greens, including the basil.
4. When you are ready to assemble the salad, gently toss the pea greens, pea shoots, and sugar snaps with the dressing and season with salt and pepper to taste. Cut the basil leaves into thin ribbons and add to the salad with the chives, tossing gently. Run a thick smear of the goat cheese mixture along the center of each plate and arrange some of the salad on top. Serve immediately.

goat cheese, crueme fraueeche, preserved lemon, lemon juice, extra virgin olive oil, salt, sugar, shoots, basil, chives

Taken from food52.com/recipes/4489-pea-greens-and-sugar-snaps-with-preserved-lemon-cream (may not work)