1 cup frozen peas
handful of pea tendrils
handful of sugar snap peas + snow peas
3 baby gem cos
handful of fresh mint
1/4 cup extra virgin olive oil
half a lemo
1 teaspoon dijon mustard
sea salt + freshly ground pepper
Cook 1 cup of frozen peas and a large handful each of trimmed sugar snap peas and snow peas in a saucepan of boiling salted water until bright green and just tender (1–2 minutes), drain and refresh in a bowl of iced water then drain well and set aside.
Coarsely tear the outer leaves of 3 baby cos lettuces and halve the hearts.
Combine in a Nest Bowl Baby with 2 handfuls of pea tendrils and a handful of coarsely torn mint, then add the mixed peas.
Shake 1⁄4 cup extra-virgin olive oil, juice of 1⁄2 lemon (or to taste), 1 tsp Dijon mustard and 1⁄4 finely grated garlic clove in a jar with a screw-top lid until combined well, season to taste with sea salt and freshly ground black pepper.
Drizzle over the salad, toss lightly to combine and serve.