Snap peas with mint dressing
Yield: 4 Servings S
Ingredients:
- 1 lb Sugar snap peas trimmed
- 3 tb Finely chopped shallots
- 3 tb Rice-wine vinegar
- 1 ts Honey
- 1 ts Dijon mustard
- 6 tb Olive oil
- 1 1/2 c Fresh mint leaves
Instructions:
roughly -chopped Fresh ground pepper 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 1 minute. 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@msn.com Source: Martha Stewart Living Magazine July/Aug.98
