Charred Snap Peas and Radishes With Honeycomb, Boont Corners Cheese, and Soft Herbs 

Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
Long Meadow Ranch Sauvignon Blanc, Rutherford
 
INGREDIENTS
  • 2 tbsp EVOO
  • 1 pound snap peas
  • 1 bunch radish, (easter egg, French breakfast, or black)
  • 2 tbsp minced fresh soft herbs (mint, cilantro, dill, bronze fennel, tarragon, and/or parsley)
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • salt to taste
  • 1/4 cup Pennyroyal Boont Corners Reserve Cheese
  • 2-4 chunks of fresh honeycomb
INSTRUCTIONS
  • Preheat oil in a large cast-iron skillet over medium-high heat. (You could also use a grill and perforated pan.)
  • Add snap peas and radish; sauté over high heat, stirring frequently, for 5 minutes or until the peas are tender-crisp and slightly charred or blistering.
  • Remove vegetables from heat. Stir in herbs, lemon zest, lemon juice, and a pinch of salt. Flavor to taste, adding more lemon juice as desired.
  • Top with chunks of honeycomb, crumbled cheese, and a drizzle of EVOO.
  • Serve warm.

NOTE: We love supporting locally sourced ingredients, like this cheese from our neighbors in Anderson Valley at Pennyroyal Farm.