' Dunham Cellars - Snap Pea and Pecan Salad

Snap Pea and Pecan Salad

DUNHAM CELLARS WINE CLUB - JUNE 2016


SNAP PEA AND PECAN SALAD

-Author Unknown

INGREDIENTS:

  • 1 cup pecan halves
  • 2 Tablespoons olive oil
  • 2 pounds sugar snap peas
  • ¼ cup balsamic vinegar
  • ¾ cup olive oil
  • 2 cloves garlic
  • 2 sprigs fresh basil
  • Salt and pepper

FOOD PAIRING: 

Citrus Salmon

DIRECTIONS:

Preheat oven to 325 degrees.

In a small bowl, toss pecans with 2 Tablespoons olive oil and salt to taste.  Scatter pecans on a baking sheet in a single layer and bake until golden brown and fragrant, about 15 minutes, turning the nuts halfway through.  Set aside to cool.

Bring a large pot of water to a boil over medium heat.  Meanwhile, fill a large bowl with ice water.  Blanch sugar snap peas for 1 minute.  With a slotted spoon, transfer peas to the ice water.  Drain thoroughly and thinly slice.  Transfer to a serving bowl.

In a small bowl, whisk the remaining ingredients.  Season with salt and pepper to taste.  Pour vinaigrette over peas and toss to coat.  Top with roasted pecans.

Serves 6 to 8