Sugar Snap Pea Salad
Sugar Snap Peas
trimmed and halved crosswise
White or Sweet Onion
halved and thinly sliced
I like Mustard Man Mustard from Acme – it’s local
Get it local at the market
Bring a large pot of salted water to a boil and cook sugar snap peas for 1 minute. Drain and plunge into a bowl of ice water.
In a large bowl, stir together olive oil, balsamic vinegar, rice vinegar, Dijon mustard, honey, shallot, salt and pepper.
Drain the cooled sugar snap peas, shake off any excess water, and add them with the onion, cucumbers, dill and mint to the dressing in the bowl. Toss to combine. Add salt, as needed
Comment Via Facebook