- 4 teaspoons apple cider vinegar
- 2 teaspoons fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon pure maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 cup canola oil
- Kosher salt
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon white sesame seeds
- 3/4 pound snow peas, trimmed
- 2 cups shelled fresh English peas
- 1/2 cup mixed sprouts, such as radish and alfalfa
- 1 radish, thinly sliced
- 1/4 cup torn mint leaves
How to make this recipe
In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for
5 minutes. Whisk in the maple syrup and mustard, then gradually whisk in the oil. Season the vinaigrette with salt and pepper.
In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.
Halve one-third of the snow peas crosswise on the diagonal and julienne the rest. In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp-tender, 30 seconds. Drain and rinse under cold water; pat dry. In a bowl, toss the peas with the sprouts, radish, half of the mint and 6 tablespoons of the vinaigrette. Transfer to a platter and top with the remaining mint and the toasted sesame seeds. Serve the remaining vinaigrette at the table.