Cucumber-Sugar Snap Salad

1. Soak the snow peas in ice water for 10 minutes.

2. Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook dinner over moderate heat until evenly browned and the plump has rendered, about 5 minutes. Spoon off all however 1 tablespoon of the plump. Add the onion and cook dinner, stirring infrequently, until softened, about 5 minutes.

3. Drain the snow peas and pat dry. In a medium bowl, crawl the remaining 1/4 cup of olive oil with the lemon juice and lemon oil and season with salt and pepper. Add the snow peas, pancetta, onion and half of the mint and season with salt and pepper; toss effectively. Garnish with the remaining mint, shave the pecorino on high and abet.

Notes

Olive oil pressed or infused with lemon is accessible at specialty meals stores and most supermarkets.