Pea Greens And Sugar Snaps With Preserved Lemon Cream

By Food52
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6 ounces soft goat cheese

1/2 cup crème fraîche

2 tablespoons finely chopped preserved lemon, seeds removed

3 tablespoons Meyer lemon juice (or substitute regular lemon juice and add 1/2 teaspoon of honey)

6 tablespoons extra virgin olive oil

salt and freshly ground black pepper

1 pound sugar snap peas, rinsed

4 cups densely packed pea greens

2 cups densely packed pea shoots

1/3 cup loosely packed basil leaves

1 tablespoon snipped chives

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