½ cup fresh mint leaves, thinly sliced · 1 tablespoon capers, chopped · 1 small shallot, thinly sliced · 1 teaspoon freshly grated lemon zest · ¼ cup extra virgin olive oil · 1/8 teaspoon kosher or sea salt · ¼ teaspoon ground black pepper · 1 pound fresh English peas * · 4 ounces goat cheese · 1 ½ ounces pancetta

Shell and blanch the peas. Blanching makes the peas softer to eat without cooking them thoroughly. Blanch the peas by placing them in boiling water for 1 ½ minutes in boiling water, ice water to cool and drain.

Slice the pancetta thinly and then mince. In a small, heavy skillet, brown the pancetta until almost crispy. Drain on a paper towel.

In a bowl combine the mint, capers, shallot, lemon zest, olive oil, salt and pepper. Add peas and pancetta, fold together. Add goat cheese and fold in. Best flavor at room temperature.