1 small bunch fresh pea shoots, thick stems removed, and hand torn, about 2 packed cups
1 cup fresh sugar snap peas
1 large orange, peeled and cut into segments
1 tablespoon extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon fresh squeezed orange juice
2 teaspoons orange zest
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1. Toss pea shoots, sugar snap peas, and orange segments in a medium bowl.
2. In a small bowl, whisk remaining ingredients. Taste and adjust as necessary. Pour over salad, toss well and serve.
Variation:
Add sauteed shrimp or scallops lightly cooked in sesame oil.
Recipe created by Susan Russo of Food Blogga.