Yield: 4 Servings
|2 tablespoons||Ex-virgin olive oil|
|2 teaspoons||Raspberry vinegar|
|¼ teaspoon||Dijon mustard|
|¼ pounds||Sugar-snap peas w/pods; strings removed|
|1 pounds||Ripe strawberries; slice thick|
WALDINE VAN GEFFEN VGHC42A
Combine the oil, vinegar and mustard in a small bowl; whisk thoroughly and set aside. Steam the sugar-snap peapods for 30 seconds or until bright green but still crunchy. Remove from the heat, drain, then quickly run cold water over them to stop the cooking and drain again. Combine the peas with the berries. Whisk the dressing again and dizzle over the salad. Serve immediately or chill for no more than 1 hour. Source: The Main Corpse by Diane Mott Davidson. MM Waldine Van Geffen vghc42a@....