Sugar Snap Peas with Mint Dressing
Recipe source: The Martha Stewart Living Cook Book
serves 4

Ingredients:
1 pound sugar snap peas, trimmed
3 TBSP finely chopped shallots
3 TBSP rice-wine vinegar
1 tsp honey
1 tsp Dijon mustard
¼ cup plus 2 TBSP extra-virgin olive oil
1 ½ cups fresh mint leaves, roughly chopped
Freshly ground pepper
Kosher salt

Directions:  

1.     Cover and bring a medium saucepan of salted water to boil; prepare an ice water bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute. Using a slotted spoon, transfer the peas to the ice-water bath until cold. Drain the peas in a colander, and transfer to a serving dish.
2.     Combine the shallots, vinegar, honey, mustard, olive oil and mint in a jar with a lid. Season with salt and pepper. Cover and shake vigorously until well combined. Let the dressing stand 10 minutes to let the flavors combine. Pour the dressing over the peas. Toss, and serve.