Peas with Coconut Vinaigrette and Buffalo Mozzarella

I chose a buffalo mozzarella of the very highest quality. The price is certainly frightening when shopping, but is softened by the fact that it is enough for 4 people in this starter and tastes sensational. That's why I didn't process it, but used it raw. Simply dice the cheese loaf finely.

Peel the peas. Soak the bowls in lukewarm water for 3 hours, mixing them by hand every now and then. Drain. Pat dry with a towel or paper towel. Juice the peel in the juicer. Happen. Cook the peas in a little pea peel stock with a little salt.

Roskoff onions are a French variety, slightly rosé, very mild, but shallots are really coarse. Pearl onions could be used as a substitute. Chop up small pieces, sweat in a little butter, deglaze with Noilly Prat, pour on white wine, steam until soft, puree. Salt.

Open the coconut according to the package insert, pour off the water and pop out the pulp.

Mix some more pea peel stock with coconut vinegar and coconut oil as well as a little salt to make a vinaigrette. Serve everything.