Snow Pea Salad

• 1 and 1/2 pounds snow peas
• 3/4 cup lemon-flavored olive oil
• 1/4 cup lemon juice
• Salt
• 1 tablespoon extra-virgin olive oil
• 2 ounces pancetta, finely diced
• 1/2 cup finely diced onion
• 1/4 cup mint leaves
• Ground black pepper
• 1 and 1/2 ounces pecorino cheese, shaved

1. Trim ends of snow peas and pull off strings.
2. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne.
3. Place in a bowl of ice water.
4. In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
5. In a 12-inch skillet, heat extra-virgin olive oil over medium heat.
6. Add pancetta and cook until fat is rendered.
7. Do not allow pancetta to brown.
8. Add onion and cook on low until soft and transparent.
9. Remove from heat.
10. Drain snow peas and add to skillet.
11. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes.
12. Remove from heat.
13. Whisk lemon dressing and pour into skillet.
14. Add mint and toss.
15. Season with salt and pepper.
16. Transfer to shallow bowls, scatter cheese on top and serve.

snow peas, lemonflavored olive oil, lemon juice, salt, extravirgin olive oil, pancetta, onion, mint leaves, ground black pepper, pecorino cheese

Taken from cooking.nytimes.com/recipes/12471 (may not work)