Make buerre blanc: add white wine, shallot, bay leaf, peppercorns, and salt to a saucepan and simmer until it is syrupy and just coats the bottom of the pan.¬† Add butter cubes, a little at a time whilst stirring with a whisk to thicken the sauce and give it a shine.¬† Give it a final season with salt and pepper to taste.
1 large head of¬† butter lettuce
1 cup fresh garden peas, blanched in salted water
Cut off the root of the butter lettuce and separate the leaves.¬† Place the leaves in a large mixing bowl with blanched peas then dress with warm buerre blanc and toss so the leaves wilt a little.
Edited: October 15th, 2009