Sugar Snap Pea and Fennel Salad
Serves:
4
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A jumble of thinly sliced sugar snap peas, fennel, and tender, mildly sweet baby peas are dressed with an apple cider vinaigrette. It’s a light and refreshing combination with a satisfying crunch.
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Ingredients:
| 1 tablespoon | apple cider vinegar |
| 2 tablespoons | extra virgin olive oils or walnut oil |
| 1 teaspoon | dijon mustard |
| 2 teaspoons | finely chopped shallots |
| 1/4 teaspoon | fine sea salt |
| 2 cups | sugar snap peas, tough strings removed, cut into thin strips |
| 1 cup | frozen peas, thawed |
| 1 | small fennel bulb, trimmed and cut into thin strips (reserve a few fronds for garnish) |
| 1 tablespoon | chopped fresh tarragon |
| freshly ground black pepper | |
| 1/2 cup | toasted walnuts |
Directions:
1. Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.
2. Add the snap peas, peas, fennel, tarragon to bowl.
3. Toss to coat and season to taste with pepper.
4. Garnish with fennel fronds and top with toasted walnuts. Season to taste with additional salt and pepper if necessary.
