Inspired by these grown from my garden and one of the last of the pickings…
1/4 pound snap peas, cut in half lengthwise, peas and all, then julienne into thin strips
1/2 shallot finely chopped
1 tbsp lemon zest
5 mint leaves julienne
salt & pepper
2 tbsp olive oil
2 tbsp rice vinegar
1/4 c (roughly) shaved parmesan (use a veggie peeler and make short shards)
Combine, peas, shallots, lemon zest, mint and give a nice big toss. Whisk olive oil, rice vinegar, salt and pepper. Drizzle over salad, add parmesan, gently toss and serve. This recipe serves 2 but can easily be doubled.
probably one of my most favorite things I’ve made yet!