Sugar Snap Pea and Strawberry Salad

Sugar Snap Pea and Strawberry Salad
The Main Corpse by Diane Mott Davidson

Ingredients
1 tb Extra virgin olive oil
2 ts Raspberry vinegar
1/4 ts Dijon mustard
1 c Sugar snap peas; 1 pound,
4 c Strawberries; thickly sliced


Combin the oil, vinegar and mustard in a small bowl. Whisk thoroughly and set aside. Steam the peas for 30 seconds or until bright green but still crunchy. Remove from heat and place in cold water immediately. Drain. Combine the peas with the strawberries. Whisk the dressing again and drizzle over the peas and strawberries. Serve immediately.