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Snap Peas with Mint and Lemon

Serves 6-8

1 pound Snap peas, string removed
1 Shallot, peeled and thinly sliced
1 Tbsp Mint leaves, chopped
1/4 cup Elkstone Lemon Marmalade Vinaigrette ( available on separate recipe card)
Salt and pepper to taste

1. Bring a pot of water to a boil and have a bowl of cold water ready.
2. Add peas to the boiling water and cook 2 minutes.
3. Transfer peas to the cold water.
4. After peas have cooled, drain and toss with shallot, mint and vinaigrette.  (Recipe for Elkstone Meyer Lemon Marmalade Vinaigrette may be found on a separate recipe card.)