Strawberry Salad
1 tablespoon extra-virgin olive oil
2 teaspoons raspberry vinegar
¼ teaspoon Dijon mustard
¼ pound (1 cup) sugar-snap peas, including pods, strings removed
1 pound (4 cups) ripe strawberries, thickly sliced
Combine the oil, vinegar, and mustard in a small bowl; whisk thoroughly and set aside. Steam the sugar-snap peapods for 30 seconds or until bright green but still crunchy. Remove them from the heat, drain, then quickly run cold water over them to stop the cooking, and drain again. Combine the sugar-snaps with the sliced strawberries. Whisk the dressing again and drizzle over the peapods and strawberries. Serve immediately or chill for no more than one hour.
Serves 4.
