Spring Salad With Saffron Rice Cakes & Peas

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4 big sprigs of fresh mint, lightly bruised

Pinch of salt

1 pound English peas, shelled


2 1/2 cups chicken stock

2 pinches of saffron

1 tablespoon extra virgin olive oil

1/2 cup finely chopped onion

1 cup Arborio rice

1/2 cup dry white wine

Salt and pepper

Oil for frying


2 cups frisee or Mesclun mix

A few sprigs of chervil

2 tablespoons white wine vinegar

1 tablespoon Meyer lemon juice

1/2 cup extra virgin olive oil

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 teaspoon finely chopped mint leaves

Parmesan or dry goat cheese

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