English Pea Salad

Ingredients

• 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

Instructions

1. 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. 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. 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. 4
   Serve the salad on individual plates and shave the Pecorino Romano over each portion. Use as much cheese as you like.