Sugar Snap Peas with Calabrian Chile, Mint, and Ricotta Salata

When we did our friends-and-family opening dinners, I added this salad last minute as a vegetarian alternative to some meat thing I no longer remember. What I do remember is how stunned we all were by how well this dish was received. We put it on the spring menu that year, and then again the next, and the next. This one has Franny’s written all over it: lemon juice, olive oil, salty cheese—simple, on the surface. There is a somewhat annoying (but oddly satisfying) task of taking all