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Sugar Snap Peas with Sweet Onion Vinaigrette
Posted By elizabeth On June 27, 2010 @ 1:52 am In Shabbos Recipes | No Comments
1 pound sugar snap peas
1¼ cups (about 5 ounces) chopped sweet onions, preferably Vidalia
3 tablespoons honey
1 tablespoon each fresh lemon juice
1 tablespoon Dijon mustard
¾ teaspoon salt
½ cup extra-virgin olive oil
2 teaspoons poppy seeds
1/3 cup toasted pine nuts
In a large pot of boiling, salted water, cook sugar snap snow peas until crisp-tender, about 2 minutes. Drain and rinse under cold water and pat dry.
Using a food processor, pulse chopped sweet onion with honey. Add fresh lemon juice and Dijon mustard and salt, then process until smooth.
With the machine on, slowly add extra- virgin olive oil until combined. Transfer to a large bowl and stir in poppy seeds. Add the sugar snap snow peas and pine nuts and toss. Serve chilled or at room temperature.
This also makes a great salad dressing.
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