Pancetta, Pea, Asparagus, Sheep Cheese and Radish Salad with Lemon and Chive Creme Fraiche. Recipe | Ballymaloe Festival of Food

Ingredients

• 1 teaspoon extra virgin olive oil
• 1/4 heaping cup sliced almonds
• 1/8 teaspoon salt, plus more for seasoning the salad
• 1/2 cup fresh or frozen (defrosted) peas
• 6 stalks asparagus, tough ends trimmed
• 80g pancetta diced
• 15 snap peas, strings stripped off
• 4 radishes
• 1 head butter lettuce, washed and torn into large pieces
• 30g loosely packed fresh mint (or fresh dill, tarragon or a combination), roughly chopped
• 80g sheep's cheese
• Freshly ground black pepper