Snow Pea Salad
Dressed with homemade honey-mustard vinaigrette, this bright veggie toss is a feast for the eyes and the taste buds
- 2 tbsp. pine nuts
- 12 oz. fresh snow peas
- 2 tbsp. vinegar
- 1 tsp. honey mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 tbsp. olive oil
- 1 tbsp. finely chopped onions
- 1 c. cherry tomatoes halved
- 1 tbsp. chopped fresh basil
In small skillet, cook pine nuts until fragrant and toasted, 2–3 min., stirring often. Remove from skillet; reserve.
In large pot of boiling water, cook snow peas until bright green and tender, 1–2 min. With slotted spoon, transfer to bowl of ice water; drain well. Cut snow peas crosswise into 1" pieces.
In large bowl, whisk together vinegar, honey mustard, salt, and pepper until salt is dissolved; whisk in oil, then onions. Stir in snow peas, tomatoes, basil, and pine nuts.