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
  • 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
  • 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.