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