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Ingredients

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• 1/4 cup golden raisins
• 1/4 cup white wine vinegar, warmed
• 2 tablespoons minced shallot
• 1 1/4 to 1 1/2 pounds fresh summer peas, such as sugar snaps, snow peas, shelling peas, and/or favas
• Kosher salt
• 1/2 teaspoon smooth dijon mustard (optional)
• 3 to 4 tablespoons olive oil
• Red pepper flakes and freshly ground black pepper, to taste
• 1/2 cup toasted almonds (I’m using marcona), roughly chopped
• 2 to 3 ounces sliced or crumbled ricotta salata cheese
• 1/4 cup chopped fresh mint