Sugar Snap Pea Salad With Lemon-Mint Vinaigrette - cooking recipe

Ingredients

1/4 cup olive oil (I didn't use that much)
3 tablespoons chopped of fresh mint
2 tablespoons lemon juice
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1 lb sugar snap pea, trimmed
1/3 cup chopped pistachios

Preparation

To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
Drain.
Toss peas with 3 TBS Lemon-Mint Vinaigrette.
Stir in pistachios.