Snow Pea Salad


2 teaspoons fresh lemon juice
1 garlic clove, minced
1 tablespoon pure maple syrup
1/2 teaspoon Dijon mustard
1/4 cup canola oil
Kosher salt Pepper
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
3/4 pound snow peas, trimmed
2 cups shelled fresh English peas
1/2 cup mixed sprouts, such as radish and alfalfa
1 radish, thinly sliced
1/4 cup torn mint leaves


In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 5 minutes. Whisk in the maple syrup and mustard, then gradually whisk in the oil. Season the vinaigrette with salt and pepper.

In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.

Halve one-third of the snow peas crosswise on the diagonal and julienne the rest. In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp tender, 30 seconds. Drain and rinse under cold water; pat dry.

In a bowl, toss the peas with the sprouts, radish, half of the mint and 6 tablespoons of the vinaigrette. Transfer to a platter and top with the remaining mint and the toasted sesame seeds. Serve the remaining vinaigrette on the side.


CREDITS: Food and Wine