snap peas, cut in half on the bias
red onion, sliced razor thin
blue cheese, packed in oil, reserve oil
( Rosenburg for example)
garlic-flavored red wine vinegar
- Blanch snap peas for no more than one minute.
- Cool peas in ice water. Drain. Chill.
- Combine peas with onions, tomatoes and crumbled blue cheese.
- Toss with oil (from cheese), salt and red wine vineger.
- Serve on chilled plates.
- Does not keep well.