Categories: Salad

Ingredients

• 3 tbls rice wine vinegar
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 med-to-lg shallot, minced (about 1/4 cup)
• 3 tbls vegetable or peanut oil
• For the Salad
• 12 oz sugar snap peas, strings removed
• 12 oz snow peas, trimmed
• 2 cups fresh shelled peas
• handful pea shoots, optional
• 1/2 cup chopped fresh mint

Directions

1. To make the dressing: whisk together the vinegar, honey, salt, pepper and shallot to combine. Whisk in the oil. Place in a container with a tight-fitting lid or a jar for transportation.

2. To make the salad: Bring a lg pot of salted water to boil. Meanwhile, slice the snap peas on a slight bias in half or thirds. Slice the snow peas diagonally in strips. Have a lg bowl of ice water nearby. If using fresh peas, add them to the boiling water first, and cook 1 minute. Add the snap peas and snow peas, and cook 1 additional minute. Drain all the peas, and quickly rinse under cold water. Plunge them into the bowl of ice water to refresh. Stir with your hands to ensure all the peas are cool. Drain thoroughly, and place in a lg bowl

3. If using frozen peas and/or pea shoots, add them now. Toss in the mint. Transfer to an airtight ccontainer. Add dressing just before serving.

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