1 Tbsp Olive Oil

1 Tbsp Unsalted Butter

4 Cups Fresh or Frozen Sweet Peas (thawed)

1/2 Cup Peeled sweet Pearl Onions

1 Head of Tender Lettuce such as Lolla Rosso or Baby Gem

1 Tbsp Fresh Lemon Zest

2 Tbsp Fresh Lemon Juice

Finishing Salt - Such as Flaked Sicilian or Maldon

Fresh Ground Pepper

METHOD

In a large saute pan heat the oil and butter together over medium heat until the butter is just starting to foam. Toss in pearl onions and shake around to coat them in the fat. cook for about 5 minutes until the outer layer softens. Toss in the peas and saute for another 8-10 minutes. Meanwhile, prep lettuce by gently pulling the leaves apart.

Toss in leaves, zest and juice and saute for about 60 seconds until leaves are just heated through and the juice has created a light sauce with the oil and butter. Serve on a platter and finish with salt and a few twists of fresh cracked pepper.

Delicious as a light lunch with some Cheese and a tear of bread on the side or as a side dish to a a nice peice of fish. Lovely served right out of the pan but I will always devour any leftovers cold the next day.