Sugar Snap Pea Salad with Sherry Vinaigrette

• 2 small shallots, minced
• 1 1/2 tablespoons Sherry vinegar*
• 3 tablespoons extra-virgin olive oil
• 1 pound sugar snap peas, trimmed
• 1/2 cup thinly sliced fresh basil leaves
• 3 tablespoons chopped fresh parsley leaves
• 2 heads Bibb lettuce, washed, spun dry, and torn into bite-size pieces
• *available at specialty foods shops and some supermarkets.

1. In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.
2. (Vinaigrette may be made 1 day ahead and chilled, covered.)
3. In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes.
4. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking.
5. Drain snap peas well.
6. (Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)
7. Add snap peas to vinaigrette with basil and parsley, tossing to combine well.
8. Line a platter or salad bowl with lettuce and mound with salad.

shallots, sherry vinegar, extravirgin olive oil, sugar, basil, parsley, bibb lettuce

Taken from www.epicurious.com/recipes/food/views/sugar-snap-pea-salad-with-sherry-vinaigrette-12431 (may not work)