SUGAR SNAP PEA AND FENNEL SALAD

1 Tablespoon apple cider vinegar

2 Tablespoons extra virgin olive oil or walnut oil

1 teaspoon Dijon mustard

2 teaspoons finely chopped shallots

1/4 teaspoon fine sea salt

2 cups sugar snap peas, tough strings removed, cut into thin strips

1 cup fresh shelled peas

1 small fennel bulb, trimmed and cut into thin strips

(reserve a few fronds for garnish)

1 Tablespoon chopped fresh tarragon

Freshly ground black pepper

½ cup toasted walnuts

Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.

Add the snap peas, peas, fennel, tarragon to bowl.

Toss to coat and season to taste with pepper.

Garnish with fennel fronds and top with toasted walnuts. Season to taste with additional salt and pepper if necessary.

Gourmande in the Kitchen

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