Julienne of Snap Pea Salad with Mint, Lemon Pecorino

Serves 6


1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup pecorino cheese (optional)
Freshly ground pepper


In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.