Snap Peas And Parmesan Salad
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Apricot Jam1 cup
Extra-Virgin Olive Oil1 tbsp
Apple Cider Vinegar1 tsp
Dijon Mustard1 tsp
Kosher SaltDirections:
1
In a large bowl, whisk together the jam, oil, vinegar, mustard and salt until well combined and emulsified, then mix in the basil
2
Add the Parmesan chunks and sugar snap peas, and toss to coat