Justin Chapple’s Blistered Snap Peas With Burrata & Mint
3 tbsp. fresh lemon juice
1 tsp. honey
1 tsp. Dijon mustard
¼ cup plus 1 tbsp. extra-virgin olive oil
¼ tsp. kosher salt plus 1⁄2 tsp., divided
1⁄8 tsp. black pepper plus ¼ tsp., divided
12 oz. snap peas, strings removed
1 cup lightly packed mint leaves
1 lb. burrata or buffalo mozzarella, cut into chunks
1. Lay a large triple layer of heavy-duty foil over a baking rack. Using the point of a pair of scissors, poke ½-inch-wide holes through the foil, twisting the scissors to form circles. Slide the foil pan onto a grill and then light the grill.
2. Whisk the lemon juice, honey and mustard in a small bowl. Gradually whisk in ¼ cup olive oil until combined. Season with ¼ teaspoon salt and 1⁄8 teaspoon pepper. Set aside.
3. In a large bowl, toss the peas with remaining 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Spread the peas on the perforated foil pan and grill over high heat, undisturbed, until lightly charred, about 2 minutes. Using a wooden spoon, gently stir and grill until hot, 30 seconds to 1 minute longer. Transfer the peas to a bowl and toss with mint and half of the dressing.
4. Arrange the burrata on a platter. Spoon the peas on top and drizzle with remaining dressing.
Active time: 30 minutes
Total time: 30 minutes
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