2 bunches of radishes, washed, trimmed and cut in half (about 1–1.5 pounds)
1.5 pounds of peas in their pods (about 2 cups shelled)
1 ball burrata
1 shallots, minced (about 1-1.5 tablespoons)
1 tbsp olive oil
1 tbsp balsamic
½ tbsp honey
juice & zest of 1 lemon
2 tbsp butter
2 tbsp roughly chopped tarragon
1 tbsp parsley and/or mint
Preheat oven to 450.
Wisk olive oil, balsamic, honey, salt and pepper together. Toss dressing with radishes.
Spread radishes on a baking sheet (I like to do it cut side down) and roast 10-15 min, until just crisp tender.
When the radishes are roasted (you can shell the peas while they’re in the oven), melt the butter in a pan over medium heat. Add the minced shallots to the pan, cook and stir for 1-2 min. Add the shelled peas to this pan and cook, stirring constantly, for another 3 min. Add the just roasted radishes for 1 more min, mixing well.
Turn heat off. Add the zest and juice of the lemon to the radishes and peas followed by the fresh herbs.
Transfer to a plate, add the burrata in the middle and drizzle any leftover sauce from the pan on top. Serve immediately. Can also divvy up onto multiple plates if that’s your preference.