Charred Sugar Snap Peas With Whipped Ricotta

Ingredients

• :::For the Lemon Vinaigrette:3 tablespoons fresh lemon juice1 teaspoon Dijon mustard½ teaspoon honeyPinch cayenneKosher salt, to taste3 tablespoons olive oilFor the Snap Peas:3 cups (¾ pound) sugar snap peas, trimmed2 tablespoons olive oil, dividedKosher salt and freshly ground black pepper, to taste1 cup whole-milk ricottaFinely grated lemon zest¾ cup loosely packed mint leaves, finely chopped1 cup Udi's Gluten Free Cranberry Granola:::

Directions

1. Make the lemon vinaigrette: In a medium mixing bowl, whisk together the lemon juice, Dijon mustard, honey, cayenne and salt. Continue whisking and add the olive oil to the bowl in a slow, steady stream until the mixture has emulsified.
2. Make the snap peas: Preheat a large grill pan over high heat until it is very hot. In a large bowl, toss the sugar snap peas with 1 tablespoon of the olive oil and season with salt and pepper. Grill the snap peas, without moving them, for 2 to 3 minutes until well charred. Flip the snap peas and continue to grill for another 2 minutes.
3. Transfer the snap peas to a sheet tray lined with parchment paper. When they are cool enough to handle, cut each snap pea in half on an angle. Set aside.
4. In a stand mixer fitted with the whisk attachment, combine the ricotta, remaining tablespoon of the olive oil and lemon zest, and season with salt and pepper. Whip the ricotta on medium-high speed until it looks smooth and creamy, 5 to 7 minutes. Transfer the ricotta mixture to a medium mixing bowl and gently fold in the mint.
5. Toss the sugar snap peas in the lemon vinaigrette. Taste and season with additional salt and freshly ground black pepper if needed.
6. To serve, arrange the sugar snap peas on a platter with dollops of the ricotta. Sprinkle the Udi's Gluten Free Cranberry Granola over the top of the platter and serve.