Blistered Snap Peas With Fish Sauce Vinaigrette, Roasted Cashews, And Basil

• Vinaigrette:
• 1/4 cup extra-virgin olive oil
• 3/4 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• 3 3/4 teaspoons fish sauce
• 1 tablespoon sherry vinegar
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1/4 teaspoon freshly ground black pepper
• Snap peas:
• 1 pound sugar snap peas, trimmed
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups chopped tomatoes
• 3/4 cup thinly sliced red onion
• 1 serrano chile, thinly sliced
• 1/2 cup thinly sliced fresh basil
• 1/3 cup roasted unsalted cashews, coarsely chopped

1. To prepare vinaigrette, whisk together first 8 ingredients in a bowl.
2. To prepare snap peas, heat a grill pan over high heat.
3. Combine peas, 1 1/2 tablespoons olive oil, and 1/4 teaspoon black pepper in a bowl; toss. Add peas to pan; grill 2 minutes. Turn peas; grill 1 minute or until outsides begin to blister.
4. Transfer peas to a large bowl. Add tomatoes, red onion, serrano, basil, and vinaigrette to bowl; toss to coat well. Sprinkle with cashews.

vinaigrette, extravirgin olive oil, orange rind, orange juice, fish sauce, sherry vinegar, lime juice, sriracha, freshly ground black pepper, peas, sugar, extravirgin olive oil, freshly ground black pepper, tomatoes, red onion, serrano chile, fresh basil, cashews

Taken from www.myrecipes.com/recipe/blistered-snap-peas-fish-sauce-vinaigrette-roasted-cashews-basil (may not work)