Place the cream, whole milk and salt in a pot and bring to an almost boil. Remove from the heat and place in the lemon juice. Mix with a spoon and slowly watch the cream mixture separate. Pour into a cheese cloth over a bowl and place in the fridge. After letting strain for a couple hours, remove from the fridge and whip before using with a whisk.
Schmear a nice amount on the bottom of a shallow bowl. Place the julienned peas and the 1/4 cup of julienned mint in a bowl and pour the vin over it. Toss with hands and lay the salad on top of the ricotta. Finish with more lemon zest, a sprinkle of poppy, cracked black pepper, fresh mint and a nice drizzle of extra virgin olive oil.
For the Ricotta, you can obviously just buy already made ricotta but if you want to make your own, here is a recipe. It’s so easy to make!