1 tablespoon freshly squeezed lemon juice
1 tablespoon Champagne vinegar
4-5 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 1/2 cups shelled English peas
Three heads of Belgian endive, bruised leaves removed
2 bunches small-leaved watercress, about 1 lb
Pecorino Romano, or an aged sheep’s cheese of your choice
1. Whisk the lemon juice, vinegar, and olive oil together. Add salt and pepper and taste. Adjust seasonings to your preference. Set vinaigrette aside.
2. Fill a large, heavy-bottomed pot with cold water and bring to a rolling boil. Add the shelled peas and cook for about 45 seconds. Plunge the cooked peas in an ice bath to stop the cooking.
3. Slice the endive at an angle and put the slivers in a large bowl. Add the watercress and drained peas and toss with the vinaigrette until glistening.
4. Serve the salad on individual plates and shave the Pecorino Romano over each portion. Use as much cheese as you like.
Recipe taken from www.kqed.org