1/2 bunch pea tendrils, washed, cut into 1-inch pieces
1 C whole mint leaves
3 tbsp extra virgin olive oil
1 lemon, juiced
1 lb burrata cheese
Fresh cracked black pepper
Cut pea pods in half lengthwise, leaving some peas inside of the pods. Combine the peas, pea tendrils, and whole mint leaves in a large mixing bowl. Add olive oil and lemon juice. Toss to coat. Season with Maldon salt and fresh cracked black pepper. Taste. Adjust seasoning as necessary.
Tear open the balls of burrata and arrange on a platter or in a shallow bowl. Drizzle olive oil on the cheese. Season with Maldon salt and black pepper. Place the salad alongside the cheese.