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.
Add sauteed shrimp or scallops lightly cooked in sesame oil.
Recipe created by Susan Russo of Food Blogga.