best warm pea tendril salad

I've made warm pea tendril salad before, but this time I used different ingredients than usual and it was especially good. I shared this meal with our new roommate syprina.
For those who have not tried them, pea tendrils are the leaf, flower, and upper stalk part of the pea. They have a crunchy texture like kale, but a subtle flavor of pea. They're not normally sold in stores, but you can get them at farmer's markets or from your own garden if you have one. This time, I also discovered that they can sit in your fridge for more than a week without suffering any ill effects - robust!

1 bunch pea tendrils
1/3 jar of beets
1/8 cup toasted walnuts
2 tablespoons aged shredded gouda
1 small pear, chopped
2 cloves garlic
1 tablespoon olive oil
salt
red wine vinegar

Wash and dry pea tendrils in a salad spinner. Remove the stalks up to the bottom leaf on each tendril, and any leaves that look thick and woody. With a sharp knife, chop the tendrils into pieces 1 1/2 inches long. (Preparing the pea tendrils is actually longer than any other step.) Coarsely chop garlic. Put a large sautee pan over low heat. When it comes up to temperature, add olive oil. When oil is hot, add garlic and salt. When garlic is coated in oil, add pea tendrils. After just a few minutes, the tendrils will turn soft and dark green. Take them off the heat before you think they're completely done, so they maintain a bit of crunch. Add vinegar to taste. Top the greens with beets, walnuts, pear, and cheese. Serve with bread or crackers. Serves two for a meal, or four as an appetizer.