Snap peas with mint dressing

4 Servings

Ingredients

Quantity Ingredient
Salt
1 pounds Sugar snap peas, trimmed
3 tablespoons Finely chopped shallots
3 tablespoons Rice-wine vinegar
1 teaspoon Honey
1 teaspoon Dijon mustard
6 tablespoons Olive oil
1½ cup Fresh mint leaves, roughly chopped
Fresh ground pepper
1 minute.

Directions

Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about

Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.

Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve. Yield: 4 Typed in MMFormat by cjhartlin@... Source: Martha Stewart Living Magazine July/Aug.98

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