In a food processor, puree the egg yolk, Dijon mustard, lemon juice and garlic for one minute. Combine the olive and peanut oil, and with the machine still running, add to mustard mixture in a steady stream until emulsified. Season with salt and white pepper. Remove aioli from food processor and keep chilled until needed. (any extra aioli, not needed for this recipe, is delicious with grilled salmon or with steamed asparagus.)

Aioli (prepare in advance)

1	egg yolk
	1	tablespoons Dijon mustard
1 1/2 tablespoon	lemon juice
1/2 teaspoon	garlic, chopped
1	cup pure olive oil
1/2 cup	peanut oil

Salad:

2	bunches arugula, picked over, washed and dried
3	cups English peas, shelled
	1	tablespoon shallots, finely chopped
1	tablespoon fresh squeezed lemon juice
1	tablespoon extra virgin olive oil
1/2 cup	Asiago (or Granna, or Parmigiano-Reggiano) cheese, shaved with a vegetable peeler
	lemon wedges

To prepare dressing: mix lemon juice, olive oil and 4 tablespoons of the aioli together in a large bowl. Add peas, shallots and arugula. Toss. Season with salt and freshly ground black pepper.

To serve: Pull the dressed arugula leaves from the bowl, and divide them among six salad plates, mounding the leaves in the center of each plate. Divide the dressed peas among the plates and garnish each serving with cheese curls and lemon wedges.

Serves 6.