Name: Sugar Snap Pea Salad
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup Chardonnay vinegar or other white wine vinegar; 2 teaspoons grated lemon zest plus 2 tablespoon fresh lemon juice; 2 teaspoons minced shallot; 1 teaspoon honey; 1 pound fresh sugar snap peas (about 7 cups); 3 cups shredded rotisserie chicken; 1 cup high-quality whole-milk ricotta cheese (such as Galbani); 1/2 cup thinly sliced red onion, rinsed in cold water and patted dry; 1 cup packed fresh mint leaves; 1 3/4 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 cup toasted sliced almonds

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup Chardonnay vinegar or other white wine vinegar
2 teaspoons grated lemon zest plus 2 tablespoon fresh lemon juice
2 teaspoons minced shallot
1 teaspoon honey
1 pound fresh sugar snap peas (about 7 cups)
3 cups shredded rotisserie chicken
1 cup high-quality whole-milk ricotta cheese (such as Galbani)
1/2 cup thinly sliced red onion, rinsed in cold water and patted dry
1 cup packed fresh mint leaves
1 3/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup toasted sliced almonds

Steps

In a large bowl, whisk the oil with the Chardonnay vinegar, lemon zest, lemon juice, shallot and honey.
Slice the snap peas thinly along their length, making about 4 slices from each. Put them in the bowl of dressing with the chicken, ricotta and onion. Tear the mint leaves straight into the bowl, sprinkle on salt and pepper, and stir the salad thoroughly. Finish by sprinkling with almonds.