Snap Pea Salad With Tarragon And Fennel Recipe

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Sunny Anderson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
215
FAT
47%
CHOL
0%
SOD
22%

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Ingredients for 4 servings

1/4 cup olive oil, divided

Kosher salt and freshly ground black pepper

2 teaspoons hot sauce

1/4 pound fresh sugar snap peas, about 2 cups

1 tablespoon sugar

2 fennel bulbs, thinly sliced, fronds reserved for garnish

2 tablespoons orange juice, plus 1 teaspoon zest

1/2 cup loosely packed tarragon leaves

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