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1
Make the Lemon Confiture Preheat the oven to 350.
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2
In a small saucepan, combine the water, sugar and salt and bring to a boil, stirring to dissolve the sugar.
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3
Transfer to a small baking dish and add the lemon slices in an even layer.
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4
Bake for 20 to 25 minutes, until the rinds are translucent and the lemons are tender.
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5
Let cool completely.
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6
Meanwhile, Make the Puree In a medium skillet, heat the olive oil.
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7
Add the onion, season with salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 7 minutes.
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8
Add the peas and cook, stirring, until warmed through, about 3 minutes.
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9
Stir in the mint and parsley until just wilted, 1 minute.
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10
Transfer the mixture to a mini food processor and let cool completely, then puree until smooth.
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11
Scrape the pea puree into a medium bowl and fold in the ricotta and Parmigiano-Reggiano.
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12
Season with salt.
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13
Prepare the Salad Lightly brush a large square of wax paper with olive oil.
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14
Arrange the black garlic cloves 3 inches apart and put another piece of wax paper on top.
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15
Using a rolling pin, gently roll the cloves until very flat.
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16
Slide the paper onto a plate and freeze until slightly firm, about 15 minutes.
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17
Meanwhile, in a large saucepan of salted boiling water, blanch the English peas, sugar snaps and snow peas until crisp tender, about 3 minutes.
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18
Drain, transfer to a large bowl and stir in the 1 1/2 tablespoons of olive oil.
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19
Coarsely chop 8 of the lemon slices and fold them in.
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20
Season with salt.
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21
Scoop 1/3-cup mounds of the pea puree onto plates and spoon the warm peas alongside.
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22
Peel the top sheet of wax paper off the smashed black garlic and, using a small offset spatula, lay 2 garlic cloves on each mound of pea puree.
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23
Arrange 1 slice of lemon confiture on the garlic and garnish the salads with pea shoots, radishes, small mint leaves, chives, marcona almonds and edible flowers.
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24
Serve right away.
