For the Sardine Salad:
4 Sardines (2 per person),
20 g broadbeans,
20 g peas,
Mixed Fresh Herbs,
50 g Grana Padano Riserva (for the Grana Padano crisps),
1 dstspn of Balsamic vinegar,
Extra Virgin Olive Oil to season,
For the Grana Padano mayonnaise:
4 egg yolks,
250 ml Extra virgin oil,
30 white wine vinegar,
25g Grana Padano “over 16 months”,
Salt & pepper to taste.