1. Soak the snow peas in a bowl of ice water for 10 minutes. Drain
and pat dry. In a medium bowl, whisk 1/4 cup of the olive oil with
the lemon juice and lemon oil and season the dressing with salt
and pepper. Add the snow peas.
2. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon
of olive oil. Add the pancetta and cook over moderate heat until
lightly browned and the fat is rendered, about 5 minutes. Add the
onion and cook, stirring occasionally, until softened, 5 minutes.
3. Scrape the pancetta into the snow pea salad. Add half of the
mint, season with salt and pepper and toss well. Garnish with the
remaining mint and the Pecorino and serve.