Snap Pea Recipe

Trim root end of endive, separate leaves, rinse under cold water and spin or pat dry. Quarter any very large leaves so pieces are bite-sized.

Rinse arugula and spin or gently pat dry. Transfer to a large mixing bowl and keep chilled until ready to assemble.

Wash sugar snap peas, trim tips and, if desired, slice diagonally into 1/4-inch pieces for easier eating.

Strip mint leaves from stems and finely chiffonade. Roughly chop parsley leaves and stems if tender; discard thick stems.

Place a medium skillet over medium heat. Add diced pancetta (no additional oil). Cook, stirring occasionally, until fat renders and pieces are crisp, 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate and reserve 1 tablespoon of pancetta fat in the skillet (discard excess or save for another use). Let pancetta cool slightly.

While pancetta cooks, whisk together lemon juice, Dijon mustard, honey, salt and pepper in a small bowl until combined. Slowly drizzle in the olive oil while whisking to emulsify. Taste and adjust seasoning — add more lemon for brightness, honey for sweetness or salt as needed.

Optional: Stir 1 teaspoon of the warm reserved pancetta fat into the vinaigrette for extra savory depth (do this only if you plan to serve immediately so the fat remains liquid).

Add endive leaves, arugula, snap peas, mint and parsley to the large mixing bowl with the arugula. Toss gently to combine.

Drizzle about 2 tablespoons of the lemon vinaigrette over the greens, toss lightly and taste. Add more dressing a tablespoon at a time until the salad is lightly but evenly dressed (you may not need all the vinaigrette).

Scatter the crisp pancetta over the dressed greens, then sprinkle the shaved pecorino Romano on top. Give the salad one gentle toss to distribute the cheese and pancetta without bruising the leaves.

Transfer to a serving platter or individual plates. Finish with a few extra mint leaves and a grind of black pepper if desired. Serve immediately.