Ingredients
2 cups wasabi peas
1 twelve-ounce log firm fresh goat cheese
3/4 cup extra-virgin olive oil
1/2 tablespoon wasabi paste
3 tablespoons rice-wine vinegar
1 tablespoon mayonnaise
Pinch of sugar
Coarse salt
5 ounces sugar snap peas, ends trimmed and string removed (about 1 1/2 cups)
5 ounces snow peas, trimmed (about 1 1/2 cups)
6 ounces pea shoots
Preparation
Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.
Slice the goat cheese log into six 1-inch-thick disks. Pour 1/2 cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 425 degrees. Prepare an ice bath, and set aside. In a small bowl, whisk together wasabi paste and vinegar. Whisk in mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth. Season with salt; set aside.
Bring a medium saucepan of water to a boil, and generously add salt. Add sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer peas to the ice bath to stop cooking and preserve their color. Drain; pat dry with paper towels.
Remove coated goat cheese disks from refrigerator. Place in oven; bake until disks are soft and hot in the center, about 7 minutes. Remove from oven.
Combine blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi-paste dressing. Toss well to lightly coat, and divide among six salad plates. Place one goat cheese disk on each plate, and serve immediately.
