Directions:

1. Bring a small pot of well salted water to a boil, blanch peas for 1 minute until bright green and transfer to a bowl of ice cold water.
2. In a medium bowl, combine english peas, pea tendrils, mint, shallot, lemon juice and zest, olive oil, and a pinch of kosher salt.
3. Assemble by placing the burrata on serving plate with the pea salad all around. Finish with a generous drizzle of olive oil, extra lemon zest, flaky salt, and freshly cracked pepper. Serve with toasted bread.