Blistered Snap Peas with Salami and Feta

• 1 pound sugar snap peas, trimmed
• 3 tablespoons extra-virgin olive oil
• Salt
• Pepper
• 1 1/2 tablespoons sherry vinegar
• 2 cups baby arugula
• 2 ounces thinly sliced salami, cut into matchsticks
• 1/2 cup crumbled feta cheese (2 ounces)

1. Light a grill.
2. In a large bowl, toss the snap peas with 1 tablespoon of the oil and season with Salt Pepper.
3. Spread the snap peas on a perforated grill pan and grill over high heat until lightly charred on one side, 1 to 2 minutes.
4. Return the snap peas to the bowl and toss with the vinegar and the remaining 2 tablespoons of oil; season with salt and pepper.
5. Mound the arugula in a shallow bowl and make a well in the middle.
6. Mound the snap peas in the well and top with the salami and feta.
7. Serve.

sugar, extravirgin olive oil, salt, pepper, sherry vinegar, baby arugula, salami, feta cheese

Taken from www.foodandwine.com/recipes/blistered-snap-peas-salami-and-feta (may not work)