Blistered Snap Peas with Burrata and Mint




  • 1 16 oz. pkg. sugar snap peas
  • 1 (or 2) balls of burrata cheese
  • handful of fresh mint leaves, coarsely chopped
  • 1 Tbls. olive oil
  • salt & pepper

For the dressing:

  • 1 lemon, juiced*
  • 1 1/2 tsp. honey (can use sugar)
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 1/4 C. olive oil
  • salt & pepper to taste


  1. In small bowl combine dressing ingredients and whisk well to combine. Taste and adjust seasonings as needed Set aside.
  2. Drizzle a little olive oil in a large skillet and heat over medium high heat. Add snap peas and toss, season with some salt & pepper. Let the peas brown and blister, stirring occasionally to lightly char all sides. Remove from pan and add to bowl. Toss with some dressing and the mint.
  3. Transfer peas to serving platter, break up burrata and add to the snap peas. Drizzle a little more dressing over top, salt & freshly ground black pepper and serve. Delicious served with toasted or grilled crusty bread!


*I like to use a little lemon zest in my dressing as well.

You probably won’t need all the vinaigrette… just use an amount as you would on your salad. I like just a light drizzle, not too much.