1 pound sugar snap peas
* salt and black pepper, to taste
1 tablespoon chopped fresh tarragon leaves
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
1/2 teaspoon sugar
Bring 1 quart water to a boil in a 3-quart pot.
For vinaigrette dressing, whisk remaining ingredients together in a medium bowl.
Cook snap peas in boiling water 2 minutes until crisp-tender.
Drain peas and rinse with cold water to stop cooking; drain well.
Toss snap peas in dressing.
Season to taste with salt and pepper and serve.
No Nutritional Information Available
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