Ingredients
  • 1 pound (approximately 2 pints) snap peas, strings removed
  • 3 Tbsp Blackberry Cabaret Vinegar
  • 1 tsp lemon zest
  • 1 Tbsp extra virgin olive oil
  • 1 tsp minced shallot
  • 1 Tbsp chopped mint leaves
  • Salt and freshly ground pepper, to taste
Instructions
  1. Fill a large bowl with water and ice. Set aside. Bring a large pot of water to a boil. 

  2. Add snap peas and cook until just tender yet still crisp, about 2 minutes.

  3. Using a slotted spoon, immediately transfer snap peas to ice water. 

  4. Whisk all other ingredients together in large bowl. 

  5. Drain snap peas and toss with the vinaigrette.

Return to Ingredient Search Page