Three Pea Salad

Ingredients

• 1 tablespoon minced shallot
• 1 tablespoon sherry wine vinegar
• 1 tablespoon sour cream
• 1/4 cup extra-virgin olive oil
• salt & freshly ground black pepper
• 1/2 lb sugar snap pea
• 1/2 lb snow peas, halved crosswise

• 1 (10 ounce) box frozen baby peas (about 2 cups)

Directions

1. 1

   Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water.

2. 2

   In another large bowl, whisk the shallot, vinegar and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper.

3. 3

   Add the sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds.

4. 4

   Add the frozen baby peas and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through.

5. 5

   Drain and immediately transfer the colander to the ice water to stop the cooking. Drain again and pat the peas dry.

6. 6

   Add the peas to the dressing, season with salt and pepper and toss to coat. Serve.