Marinated Snap Peas:
-2 cups snap peas
-1-1/2 teaspoons lemon juice
-1-1/2 teaspoons salt
-1-1/2 teaspoons olive oil
-Pea tendrils
-Snow peas
-Mint leaves, torn into pieces
Pickled Shallots:
-1 cup thinly sliced shallots (1/8 inch of mandolin)
-1 cup red wine vinegar
-1/2 cup water
-2 tablespoons sugar
-1 tablespoon kosher salt
Whipped Ricotta:
-1 cup Real California whole milk ricotta cheese
-Grated zest of 1/4 lemon
-Pinch kosher salt
Garnish:
-1/4 teaspoon Woon Sea Moss seasoning
To prepare Marinated Snap Peas, mix snap peas with lemon juice, salt and olive oil one hour before serving. Toss in pea tendrils, snow peas and mint.
To prepare the Pickled Shallots, place shallots in small bowl. Combine vinegar, water, sugar and salt in small saucepan, bring almost to a boil. Pour over shallots and allow to marinate for 15 minutes. Drain and set aside until ready to serve.
To prepare the Whipped Ricotta, combine ricotta cheese, lemon zest and salt in food processor and process until smooth. Set aside until ready to serve.
To serve, spread Whipped Ricotta onto bottom of a shallow bowl using the back of a spoon. Pile with Marinated Snap Peas, garnish with Pickled Shallots and Sea Moss seasoning.