Sugar Snap Pea and Pea Shoot Salad

• 1/2 pound sugar snap peas, trimmed and sliced lengthwise in thirds
• 3 1/2 ounces pea shoots (4 cups)
• 3 tablespoons chopped tarragon
• 1 1/2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 2 1/2 tablespoons extra-virgin olive oil

1. In a bowl, toss the snap peas with the pea shoots and tarragon.
2. Add the lemon juice and season with salt and pepper.
3. Drizzle in the oil, toss well and serve.

sugar, shoots, tarragon, lemon juice, salt, extravirgin olive oil

Taken from www.foodandwine.com/recipes/sugar-snap-pea-and-pea-shoot-salad (may not work)