Serves 4 as a side dish

2 tablespoons extra-virgin olive oil

2 teaspoons red wine or champagne vinegar

2 cups fresh baby peas, shelled or 1 lb sugar snap peas sliced in 1/8 inch slices lengthwise

1/2 small red onion, cut into 1/4-inch dice

1 cup loosely packed mint, torn

Kosher salt and freshly ground pepper

In a bowl, whisk the olive oil with the vinegar. Add the peas, red onion and mint and toss to coat. Season with salt and pepper and let stand at room temperature for 1 hour. Transfer to a platter and serve.

Ingredients

Directions

Spring Peas with Mint

Ingredients Directions