fresh snap pea salad

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!