Ingredients

Steps

• Infuse the milk and cream with thyme, rosemary, and garlic in a saucepan and strain through a sieve.
• Heat the infusion to a simmer, add lemon juice without whisking, and let sit for 30 minutes to split.
• Drain the mixture through a muslin-lined sieve in the fridge for 6 hours.
• Blanch peas, broad beans, and asparagus in salted boiling water for 3 to 5 minutes, then cool in cold water.
• Whisk the dressing ingredients together and toss with the vegetables, fennel, and pea shoots.
• Plate the ricotta with olive oil and seasoning alongside the dressed salad.