8 ounces sugar snap peas, trimmed
2 tablespoons sliced almonds
2 tablespoons extra-virgin olive, walnut or almond oil
2 tablespoons fruity vinegar, such as raspberry or pomegranate
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
4 cups mixed lettuce
1/4 cup snipped fresh chives, (1/2-inch pieces)
¼ cup chopped fresh tarragon
Step 1 Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.
Step 2 Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Step 3 Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.
Farmer's Wife tip: When I come across a recipe I use it as a guideline. I'm always changing or adding something that makes it more desirable for our personal taste buds. Personally- I don't enjoy tarragon. Unless you've had it before I wouldn't suggest adding it to this salad. There are several kinds of herbs you could add here. Personally I added a little bit of soy sauce to the vinegar/ oil mix.