This delicious summer side dish is perfect along with a barbecued steak, chicken breast or salmon fillet.
1/4 cup white-wine vinegar
2 shallots, thinly sliced
1/4 cup chopped fresh dill
1 tsp kosher salt
1 tsp maple syrup
3/4 cup extra-virgin olive oil
6 cups sugar-snap peas, strings removed
4 cups pea tendrils* or shoots
*Pea tendrils are the curly, leafy tops of the pea plant and are available at Asian markets
Step 1: Combine vinegar and shallots in a small jar, cover with lid and let stand 30 minutes. Drain, reserving shallots and vinegar separately. Place reserved vinegar, dill, salt and maple syrup in a jar, cover and shake well to combine. Add olive oil and shake again.
Step 2: Place snap peas in a bowl. Pour a kettle of just-boiled water over the peas just to cover. Let stand 5 minutes, or until tender-crisp. Add tendrils, let stand another 30 seconds. Drain and rise under cold water until completely cooled. Drain well, pat dry and place on a large platter.
Step 3: To serve, scatter reserved shallots over salad and drizzle with dill vinaigrette.