Ingredients
1/4 cup white wine vinegar1/4 cup Dijon mustard2 tablespoons minced fresh parsley2 tablespoons olive oil2 tablespoons honey1 tablespoon lemon juice1 teaspoon salt1/2 teaspoon pepper3 pounds fresh sugar snap peasGrated lemon zest, optional
Preparation
For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl.
Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.
