Sugar Snap Peas with Baby Spring Lettuces and Shaved Celery Curls

Sugar Snap Peas with Baby Spring Lettuces and Shaved Celery Curls

oconnellfamilywines.com

Dressed with a grapefruit peppercorn-savory olive oil-tahini vinaigrette

View full recipe on oconnellfamilywines.com

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Cooking tools:

  • Peeler
  • Saute pan
  • Whisk
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Colander
  • Paper towel
  • Plate
  • Serving platter
  • Stove
  • Refrigerator

Ingredients

  • ¼ cup rice wine vinegar
  • 2 Tbsp. organic sesame tahini, mixed well
  • 2 Tbsp. GC Napa Valley Natural Rosemary Honey
  • 1 tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn
  • 1 tsp. GC Napa Valley Natural Sage Finishing Sea Salt
  • ½ cup GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil
  • 3 cups cold water + 2 cups ice cubes
  • 2 stalks celery
  • ¼ cup sliced raw almonds
  • ½ English cucumber, halved lengthwise, sliced on bias ⅛”- ¼” thick
  • 6 radishes, thinly sliced
  • 8 oz. sugar snap peas
  • 5 oz. baby spring lettuce blend
  • Optional addition: 4 oz. honey goat cheese, crumbled
  • Optional addition: 6 quartered hardboiled eggs

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