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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