6 Tbsp extra-virgin olive oil divided
2 medium shallot diced
12 oz sugar snap peas, thinly sliced on the bias
4 tsp red wine vinegar
Kosher salt, as needed
Freshly ground black pepper, as needed
1 ball of burrata
1 tsp lemon zest
Sourdough bread, sliced and grilled
Flakey sea salt for finishing
Heat a medium sauté pan over medium heat, add 2 tablespoons of olive oil, and heat through. Add the shallot and sauté until soft but not caramelized, about 3 minutes.
Add the peas and continue to sauté for an additional 3 minutes. The peas should still be fairly vibrant.
Remove from the heat then stir in the red wine vinegar and season to taste with salt and pepper.
Add the burrata to a serving bowl or plate. Spoon the pea mixture over the top and garnish with the remaining olive oil, black pepper, lemon zest, and flakey sea salt. Arrange the bread around the sides and serve.
To turn this recipe into a vegetable side, omit the burrata and bread and serve the peas topped with Pecorino Romano or Parmesan cheese.