Sugar snap pea salad w/ orange
Ingredients: sugar snap peas, orange, vinegar, olive oil, honey, fresh oregano, salt, pepper
Preparing: De-string the peas. Cut them lengthwise so the peas are long and you crosscut the actual peas inside. Zest some orange rind and reserve for dressing. Cut the orange into small chunks. Make the dressing: olive oil, vinegar (red wine or white balsamic or cider), orange zest, honey and fresh oregano. Combine the peas, oranges and dressing.
Eating: You might stick it back in the fridge for 30 minutes and serve it crispy cold.
Dish history: I hate to cook sugar snap peas, but when I do I usually make an orange glaze... this is a fresh alternative.