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1
Fill a large saucepan with water, salt the water to taste like the ocean, adding approximately 1 tablespoon of salt to each quart of water, and bring it to a boil over high heat.
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2
Fill a bowl with ice water and line a plate or small bowl with paper towels.
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3
Place a wire strainer in the sink.
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4
Add the Engllish peas to the boiling water and cook them for about 1 1/2 minutes, until they turn bright green but are still crunchy.
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5
Quickly drain the peas in the wire strainer and plunge them, still in the strainer, in the ice water to cool completely, about 1 minute.
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6
Transfer them to the paper towels to drain.
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7
Pull the strings off the sugar snap peas, discard, and slice the sugar snap peas 1/8 inch thin on such an extreme bias that you are almost slicing them lengthwise.
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8
Put the peas, sugar snap peas, and mint in a medium bowl.
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9
Sprinkle with the grated Parmigiano-Reggiano, season with salt and pepper, drizzle with the olive oil, and toss to combine the ingredients and coat the vegetables with the seasonings.
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10
Drape four slices of speck in a rosette-like pattern on each of four salad plates, dropping the slices onto the plate so they stand up slightly rather than placing the slices flat against the plate.
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11
Cut the burrata into four equal segments and nestle one segment in the center of each rosette.
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12
Pile the dressed peas on top of the burrata, allowing a bit to fall onto the speck below, and use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each plate, and serve.
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13
Pinot Bianco (Alto Adige)
