Ingredients
1/4 pound of pancetta, thinly sliced
Kosher salt
1 pound sugar snap peas, trimmed
1/4 cup minced red onion
1/2 cup olive oil
2 tbsp champagne or white wine vinegar
2 tbsp freshly squeezed lemon juice
1/2 tsp black pepper
5 tbsp grated Parmesan cheese
Directions
Place pancetta slices on baking rack and roast 8-10 minutes until crisp
Remove from oven and set aside to cool
Put snap peas in boiling water for only 10-15 seconds
Immediately drain and put into a bowl filled with ice water
Cool completely and drain
Cut each snap pea in half lengthwise and place in a large bowl
Add red onion
To make vinaigrette, whisk olive oil, vinegar and lemon juice
Pour onto peas to moisten
Crumble pancetta over salad and add salt/pepper
Add Parmesan cheese and toss well