Peggy Lampman's Monday dinnerFeed: Sugar snap pea & nectarine salad

By Peggy Lampman AnnArbor.com Community Contributor

Posted on Mon, Jul 27, 2009 : 8:24 a.m.

My dear friend entrusted me to keep an eye on her daughters, Eva and Marina. I was engrossed in my latest recipe creation ï¿¼when I realized Eva was nowhere to be found. I looked high and low only to discover her guiltily, yet merrily, munching away at my sugar snap vine.

Concern melted to consternation.

Hey, wait, save some for me! Tonight's dinnerFeed must be quickly altered if I want to have any of these seasonal goodies for myself.

Sliced Nectarines (this week only 88 cents per pound at Meijer)have the same graceful shape as the sugar snap and their sweet, soft juiciness are the perfect counterpoint to the crunchy peas. With prices on these seasonal goodies at their lowest and flavor at their peak, now is the time to indulge in this wonderful salad.

Yield: 4 servings Time: 15 minutes Cost: $6.00

Ingredients

4 cups sugar snap peas, trimmed 2 large ripe nectarines, washed, pitted and thinly sliced 1 teaspoon minced fresh ginger 1 tablespoon soy sauce 1 tablespoon canola oil 1 tablespoon orange juice 1 tablespoon honey (or agave) 1 tablespoon toasted sesame seeds

Directions

1. Bring a small pot of water to a boil. Blanch peas 15 seconds. Drain and rinse with icy cold water. 2.Select a bowl large enough to accommodate the peas and nectarines. Whisk together ginger, soy sauce, oil, orange juice, honey and sesame seeds. 3.Toss the dressing with the peas and nectarines to coat. Season salad to taste with salt and pepper. Serve at room temperature.

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