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1
Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade.
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2
Process until a coarse powder forms; transfer to a large plate.
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3
Slice the goat cheese log into 6 1-inch-thick disks.
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4
Pour 1/2 cup olive oil on a small plate.
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5
Place the disks, one at a time, in the oil, turning to completely coat.
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6
Dredge in the wasabi powder, turning to coat all sides, and shake off excess.
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7
Transfer to a baking sheet; cover with plastic wrap.
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8
Refrigerate 1 hour.
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9
Preheat the oven to 425F.
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10
Prepare an ice-water bath, and set aside.
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11
In a small bowl, whisk together the wasabi paste and vinegar.
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12
Whisk in the mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth.
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13
Season with salt; set aside.
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14
Bring a medium saucepan of water to a boil, and generously add salt.
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15
Add the sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes.
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16
Drain in a colander; transfer the peas to the ice-water bath to stop cooking and preserve their color.
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17
Drain; pat dry with paper towels.
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18
Remove the coated goat cheese disks from the refrigerator.
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19
Bake until soft and hot in the center, about 7 minutes.
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20
Remove from the oven.
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21
Combine the blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl.
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22
Season with salt, and drizzle with wasabi paste dressing.
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23
Toss well to lightly coat, and divide among 6 salad plates.
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24
Place 1 goat cheese disk on each plate, and serve immediately.
