Peas and Cheese Salad

• 1 cup freshly shelled peas
• 3 fat scallions
• 0.5 cup grated Gruyère cheese
• 0.75 cup mayonnaise
• 1 Tbsp. cider vinegar
• Salt & pepper
• 2 endives

Bring a pan of water to a boil and simmer the peas for 2–6 minutes depending on how fresh they are. Then drain the peas and shock them in a bowl of ice water to stop any further cooking.

Stir the mayonnaise and vinegar together, adding salt and pepper to your taste.

Trim the scallions and slice them on the diagonal then add them with the peas and cheese to the mayonnaise.

Serve spoonfuls of salad in small bowls lined with endive leaves.