Sugar Snap Peas With Chive Vinaigrette

In 'Spring Gatherings' by Rick Rodgers

• Ready In: 18 mins
• Serves: 6

Ingredients

• 12  ounces sugar snap peas, trimmed
• 1  tablespoon fresh lemon juice
• 1⁄4 teaspoon salt
•  black pepper, a few grinds
• 1⁄4 cup  extra  virgin olive oil
• 2  tablespoons  finely chopped fresh chives
• 1  lemon, zest of
•  fresh chive blossoms, for garnish

Directions

1. Bring a medium saucepan of lightly salted water to a boil over high heat.
2. Add the sugar snap peas and cook just until crisp-tender, about 3 minutes.
3. Drain in a colander, rinse under cold running water, and drain again.
4. Pat dry with paper towels.
5. Combine the lemon juice, salt, and pepper in a medium bowl and gradually whisk in the oil.
6. Stir in the chives.
7. Add the sugar snap peas and stir gently.
8. Transfer to a serving bowl.
9. Sprinkle with the lemon zest and chive blossoms; serve immediately.