Lemon-Miso Snap Peas With Charred Scallion Ricotta Recipe | Saveur

Ingredients

• 2 Tbsp. plus 2 tsp. vegetable oil, divided
• 4 scallions, trimmed
• 1 cup whole milk ricotta
• 2 tsp. honey
• 1 tsp. kosher salt, divided
• 2 tsp. freshly grated lemon zest (from 1 large lemon)
• 1 tsp. gochugaru (Korean red pepper flakes), plus more for garnish
• 1 Tbsp. white miso paste
• 8 oz. snap peas, ends trimmed and thinly sliced on the bias (1½ cups)
• 2 Tbsp. fresh lemon juice (from 1 large lemon)
• ½ cup fresh mint leaves, for garnish
• Crusty bread, for serving