Sugar Snap Peas with Wild Mushroom Relish

Sugar Snap Peas with Wild Mushroom Relish, Brebis Cheese and Mint

This salad features blistered snap peas with a morel mushroom relish, Blackberry Farm brebis cheese and mint pistou. The dressing is a wild mushroom pickle of morels, black trumpets, hen-of-the-woods, shallots and garlic mixed with a little chili flake, apple cider vinegar and olive oil.

• 2 cups sugar snap peas
  
• 1/2 cup Blackberry Farm Brebis cheese
  
• 1/4 cup fresh mint
  
• 1 cup mixed wild mushrooms
  
• 2 cloves of shaved garlic
  
• 1 shallot, shaved thin
  
• olive oil
  
• canola oil
  
• sherry vinegar
  
• salt and pepper
  

In a medium sauté pan heat canola oil to smoke point. Add peas and "blister" on one side until they are caramelized then season with salt and pepper. Remove from heat and cool. In the same sauce pan, sauté off the mushrooms, add garlic and shallot, and season with olive oil, sherry vinegar, salt and pepper to taste. Let cool. Mix chilled peas and brebis cheese together, drizzle mushrooms over the top and garnish with mint.