1/2 cup rice vinegar

1/4 cup sugar

1 shallot

4 baby Peruvian purple potatoes

4 fingerling potatoes

4 Tbsp. olive oil

Salt and pepper

4 cloves garlic

2 sprigs rosemary

1 cup shelled sugar snap peas

11/2 cups sugar snap pea shells

1/2 cup mint leaves

Water

Salt

1/2 cup olive oil

2 Tbsp. lemon juice

2 ounces feta cheese

Pea shoots

Dissolve the sugar in the rice vinegar. Peel and take the root end off of the shallot and then slice it very thinly lengthwise so it makes strips instead of rings. Let the shallots marinate in the sugar-vinegar mix for several hours and even over night. Wash and dry potatoes and then rub them liberally with olive oil, salt and pepper.

Smash the garlic with the side of your knife or with a meat mallet and remove the skin. Put the potatoes with the garlic and rosemary sprigs on a cookie sheet and roast in a 400 degree oven for 20 minutes or until the potatoes are tender but not falling apart.

Blanch the peas, pea shells, and mint in boiling salted water to fix the color. You can use the same water for all three but blanch them separately. Place the peas, pea shells, and mint in a blender with some water and blend until smooth.Strain the puree through a mesh strainer and then add water until the puree is the consistency of cream soup. Season with salt.

In a small bowl add the olive oil to the lemon juice whisking constantly to make a simple vinaigrette. Season with salt.

To assemble: Slice the potatoes into 1/4 inch rounds. Put about 1/2 cup of puree in the bottom of each bowl. Arrange the fingerlings to form the bottom layer. Place thin slices of the fetaand the drained shallots on top of the potatoes.Place a layer of the purple potatoes on top and top with more feta and shallots. Toss the pea shoots in the vinaigrette and put a small handful on top of the salad. Serves 4.￿