Snow Pea Salad

• 4 teaspoons apple cider vinegar
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon pure maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 cup canola oil
• Kosher salt
• Pepper
• 1/2 teaspoon black sesame seeds
• 1/2 teaspoon white sesame seeds
• 3/4 pound snow peas, trimmed
• 2 cups shelled fresh English peas
• 1/2 cup mixed sprouts, such as radish and alfalfa
• 1 radish, thinly sliced
• 1/4 cup torn mint leaves

1. In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 5 minutes.
2. Whisk in the maple syrup and mustard, then gradually whisk in the oil.
3. Season the vinaigrette with salt and pepper.
4. In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.
5. Halve one-third of the snow peas crosswise on the diagonal and julienne the rest.
6. In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp-tender, 30 seconds.
7. Drain and rinse under cold water; pat dry.
8. In a bowl, toss the peas with the sprouts, radish, half of the mint and 6 tablespoons of the vinaigrette.
9. Transfer to a platter and top with the remaining mint and the toasted sesame seeds.
10. Serve the remaining vinaigrette at the table.

apple cider vinegar, lemon juice, garlic, maple syrup, mustard, canola oil, kosher salt, pepper, black sesame seeds, white sesame seeds, snow peas, peas, mixed sprouts, radish, mint

Taken from www.foodandwine.com/recipes/snow-pea-salad (may not work)