Recipe

Make Dressing

1. Cut shallot into 1⁄8″-thick slices and place in small saucepan with honey and cumin seeds. Bring to boil, then reduce heat and simmer about 10 minutes or until honey begins to caramelize.
2. Take pan off heat and whisk in lemon juice, olive oil, salt and pepper. Set aside to cool. Dressing can be made up to 1 day in advance and kept refrigerated.

Prepare Salad

1. To serve, place peas, pea shoots, mint and parsley in a bowl or on a plate. Top with preserved lemon, dollops of fromage blanc or frais and drizzle with dressing. Sprinkle with a touch of Maldon salt and pepper to taste. Serve at room temperature.