Food & Cooking Recipes Salad Recipes Sugar Snap Peas with Mint Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anita Calero Servings: 4 Sugar snap peas are dressed with shallots and mint. Ingredients Salt and freshly ground pepper 1 pound sugar snap peas, trimmed 3 tablespoons finely chopped shallots 3 tablespoons rice-wine vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 6 tablespoons olive oil 1 ½ cups fresh mint leaves, roughly chopped Directions Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute. Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish. Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve. Cook's Notes To trim a sugar snap pea, snap off the stem end, pull away the string, and discard; then remove the small fiber from the pointed end. Rate it Print