- 1 pound (about 5 cups) sugar snap peas, ends pinched off and strings removed
- 2 tablespoons Orange Vinaigrette (see recipe)
- 1/2 cup tightly packed mint leaves
- Kosher salt and freshly ground black pepper
Prepare the Orange Vinaigrette and refrigerate until ready to use.
>> Orange Vinaigrette recipe
Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain. Spoon 2 tablespoons of the vinaigrette into a bowl, add the peas, mint, salt and pepper and toss to coat. Divide among 4 salad plates and serve immediately.
Recipe courtesy of Patty Emmert, Duncan Family Farms (duncanfamilyfarmslocal.com); adapted from WholeLiving.com