½ lb sugar snap peas

4 C pea shoots, densely packed

4 oz soft goat cheese

¼ C crème fraiche

1 T preserved lemon, seeds and pulp removed, chopped

Dressing

2 T lemon juice

4 T olive oil

Sea salt and pepper

1 t honey (optional)

¼ C fresh basil, chiffonade

1 T fresh chives, snipped

Bring a pot of water to a boil, drop the snap peas into the pot and blanch for 90 seconds. Remove them with a slotted spoon and immerse in ice water. Drain well and set aside.

Using an electric mixer, whip the goat cheese for 1-2 minutes, until very creamy. Add the crème fraiche and whip again on low, until well incorporated. Fold in the chopped preserved lemons with a spatula. Set aside. (You can cover and refrigerate this for up to a week.)

In a small bowl, whisk together the dressing ingredients, season with salt and pepper to taste. If you find the dressing too tart, add 1 teaspoon of honey. When you are ready to assemble the salad, gently toss the pea shoots and the sugar snap peas with 2 tablespoons of dressing. Add the basil and chives and toss again gently. Add more dressing if desired, or serve additional dressing on the side. Run a thick smear of the goat cheese cream along each plate and arrange some of the salad on top. Serve immediately. Serves 4.