Sugar Snap Pea Salad with Warm Vinaigrette
2 c. trimmed snap peas
2 c. leafy greens (kale, spinach, beet greens,)
1 Tbsp. peanut or canola oil
1-2 Tbsp. thinly sliced mild onion or shallot
1 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 oz. goat cheese, crumbled
Combine peas and greens in a bowl.
Saute shallots slowly in oil over low heat, until caramelized (about 10-15 min).
Add vinegar and sesame oil, and stir for a few seconds until nicely aromatic. Pour while warm over the peas and greens, sprinkle with cheese, and serve right away.
Recipe created or adapted by Liz Talley, Urban Graze
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