I have to hand it to Martha Stewart for this recipe. I loved this vinaigrette so much that I would put it on a salad or any vegetable. It is delish! The only changes I made were to par boil the snow peas and I used dry tarragon. Next time, I will slice the peas but this time, I didn't.
Snow Pea Salad with Shallot and Tarragon
by Martha Stewart
2 teaspoons Dijon mustard
2 tablespoons champagne or white-wine vinegar
1/4 cup extra-virgin olive oil
salt and pepper
2 tablespoons minced shallot
1 pound snow peas, thinly sliced lengthwise
2 tablespoons chopped fresh tarragon
In a large bowl, whisk together mustard, vinegar and oil; season with salt and pepper. Add shallot, snow peas, and tarragon and combine.
To store, refrigerate covered, up to 6 hours.