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Snappy Pea and Spinach Salad with Lemony Mint Dressing

Nearly fills a 3-quart bowl
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Ingredients
  

For the dressing

  • 2 tablespoons lemon juice freshly squeezed
  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons fresh mint minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt to taste
  • 1/4 - 1/2 teaspoon black pepper freshly ground, to taste

For the salad

  • 10 ounces sugar snap peas sliced thinly on a steep diagonal
  • 6 ounces baby spinach the size of a typical bag of triple-washed greens
  • 1/4 cup chives cut in 1/2-inch lengths

Instructions
 

  • For the dressing: Combine the mustard, lemon juice, sea salt and pepper in a small bowl and mix well.  Slowly drizzle in the olive oil, whisking to help emulsify the dressing.  Add the minced mint.  Set aside while you prepare the salad.

For the salad

  • Rinse the sugar snap peas and remove the tough string that runs down the length of the pod where the peas are attached inside.  Slice on a steep diagonal, maybe4 – 5 slices depending on the size of the pod.
  • Slice the chives in 1/2-inch lengths
  • Add the sliced sugar snap peas to a 3-quart bowl.  Add the dressing and gently toss.  Add the chives and spinach and toss again to distribute the dressing throughout.  This is a very lightly dressed salad, which we prefer, so the delicate flavor of the sugar snap peas shines through.