Recipe by River Otter
This is from way back in my Colorado days. Snap Peas were first coming out as the new "it" vegetable. The bight green pods are very appetizing. They are good plain, but we dressed them for a fancy dinner. Very colorfull. Nice in late summer.
- 453.59 g snap peas, cut in half on the bias
- 2 medium tomatoes
- 118.29 ml red onion, sliced razor thin
- 118.29 ml blue cheese, packed in oil, reserve oil (Rosenburg for example)
- 2.46 ml kosher salt
- 29.58 ml garlic-flavored red wine vinegar