pat's Recipe

Sugar Snap Pea Salad with Pecans

Category: SALADS

1 cup pecan halves (about 4 ounces)
3/4 cup plus 2 Tablespoons olive oil
Salt
2 pounds sugar snap peas, ends trimmed and
strings removed, thinly sliced on the bias
1/4 cup balsamic vinegar
2 garlic cloves, minced
2 sprigs fresh basil, leaves minced
Freshly ground black pepper

Preheat oven to 325 degrees. In a small bowl, toss pecans with 2 Tbsps oil and salt to taste. Scatter pecans on a baking sheet in a single layer and bake until golden brown and fragrant, 15 minutes, turning nuts halfway through. Set aside to cool.
Bring a large pot of water to a boil over medium heat. Meanwhile, fill a large bowl with ice water. Blanch peas for 1 minute. With a slotted spoon, transfer peas to ice water. Drain peas and transfer to a serving bowl.
In a small bowl, whisk together remaining oil, vinegar, garlic and basil; season with salt and pepper/ Pour vinaigrette over peas and toss to coat. Top with reserved pecans.

Makes 12 servings.