2 cups sugar snap peas
1 cup shelled garden peas
1 small fennel
1 tablespoon cider vinegar 2 tablespoons extra virgin olive
1 teaspoon Dijon mustard 1⁄4 teaspoon fine sea salt
2 teaspoon finely chopped shallots (or green onions or leek)
freshly ground black pepper
1⁄2 cup toasted walnuts or pecans
1 cup grated cheese of your choice
Wash snap peas. Remove strings.
Wash and trim fennel. Cut into small strips. (Save leaves for garnish.)
In a large bowl, whisk vinegar, oil, mustard, salt and shallots.
Add snap peas, garden peas and fennel.
Season to taste with pepper.
Serve topped with cheese and nuts.
Garnish with fennel leaves.
*Recipe by Judy Radant
