Fresh Snow Pea Salad with Pancetta and Pecorino

Soak the snow peas in a medium bowl of ice water for 10 minutes.

Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderate heat until lightly browned and the fat has rendered, about 5 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

Drain the snow peas and pat dry. In a medium bowl, whisk the remaining 1⁄4 cup of olive oil with the lemon juice and lemon oil and season with salt and pepper. Add the snow peas, pancetta, onion and half of the mint and season with salt and pepper; toss well. Garnish with the remaining mint, shave the pecorino on top and serve.