Burrata with Speck, Peas and Mint

• 1/3 cup fresh or frozen baby peas
• 1/4 cup packed finely shredded mint leaves
• 1 1/2 teaspoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
• Kosher salt and freshly ground pepper
• 8 thin slices speck (about 2 ounces)
• 6 ounces burrata cheese, cut into 4 pieces

1. In a small pot of salted boiling water, cook the peas until tender.
2. Drain and rinse under cold water; pat dry.
3. In a medium bowl, toss the peas with the mint, lemon juice, olive oil and the 1/4 cup of Parmigiano-Reggiano cheese.
4. Season with salt and pepper.
5. Arrange 4 slices of the speck on each plate and top with 2 pieces of the burrata.
6. Spoon the pea mixture over the burrata, sprinkle with Parmigiano-Reggiano cheese and serve.

peas, mint leaves, lemon juice, extravirgin olive oil, freshly grated parmigianoreggiano cheese, kosher salt, thin, burrata cheese

Taken from www.foodandwine.com/recipes/burrata-speck-peas-and-mint (may not work)