Sugar Snap Pea and Fennel Salad with Apple Cider Vinaigrette
Sugar Snap Pea and Fennel Salad with Apple Cider Vinaigrette
Preparation time: 15 minute(s)
Diet type: Vegan
Diet tags: Gluten Free, Grain Free, Raw
Number of servings (yield): 2 to 4
Ingredients
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons extra virgin olive oil 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
- ½ cup toasted walnuts
Instructions
- Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.
- Add the snap peas, peas, fennel, tarragon to bowl.
- Toss to coat and season to taste with pepper.
- Garnish with fennel fronds and top with toasted walnuts. Season to taste with additional salt and pepper if necessary.
Notes
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