Fresh Snow Pea Salad with Pancetta and Pecorino

• 1 pound snow peasstrings removed, pods sliced on the diagonal 14 inch wide
• 14 cup plus 1 tablespoon extra-virgin olive oil
• 4 ounces thickly sliced pancetta, cut into 14-inch dice
• 12 small white onion, finely chopped
• 2 tablespoons fresh lemon juice
• 12 teaspoon lemon oil (see Note)
• Kosher salt
• Freshly ground black pepper
• 12 cup mint leaves, torn
• 2 ounces Pecorino Sardo cheese

1. Soak the snow peas in a medium bowl of ice water for 10 minutes.
2. Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil.
3. Add the pancetta and cook over moderate heat until lightly browned and the fat has rendered, about 5 minutes.
4. Spoon off all but 1 tablespoon of the fat.
5. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
6. Drain the snow peas and pat dry.
7. In a medium bowl, whisk the remaining 14 cup of olive oil with the lemon juice and lemon oil and season with salt and pepper.
8. Add the snow peas, pancetta, onion and half of the mint and season with salt and pepper; toss well.
9. Garnish with the remaining mint, shave the pecorino on top and serve.

snow, extravirgin olive oil, pancetta, white onion, lemon juice, lemon oil, kosher salt, freshly ground black pepper, mint, cheese

Taken from www.foodandwine.com/recipes/fresh-snow-pea-salad-pancetta-and-pecorino (may not work)