Place one pound of sweetbreads in a pot with two quarts cold water, white wine, bay leaf, peppercorns, onion, and garlic. Place on the stove and bring to a simmer, poach for 30 minutes. Cool the sweetbreads on a rack, than clean off the membrane. Cut into one-inch pieces.

Skewer the sweetbreads with a presoaked wooden skews, and reserve until ready to grill.

Combine lemon zest and juice, Dijon, mint, and a pinch of salt, and whisk together while slowly adding olive oil.

Blanch four cups of the sugar snap peas in salted boiling water for 30 seconds. Immediately shock them in a salted ice bath for 30 more seconds then dry them.

Sauté half the blanched peas with some sliced spring onions and pea tendrils.

Season and grill the sweetbreads for two minutes on each side until crispy.

Cut one cup each of the raw and the reserved blanched peas. Toss them in a bowl with some extra virgin olive oil and salt.

Plate the grilled sweetbreads with the sautéed peas and spring onions, the salad of raw and blanched sugar snap peas, pea tendrils and the lemon mint vinaigrette.