Sugar Snap Pea And Fennel Salad With Apple Cider Vinaigrette

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Gourmande in the Kitchen


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1 Tablespoon apple cider vinegar

2 Tablespoons extra virgin olive oil or walnut oil

1 teaspoon Dijon mustard

2 teaspoons finely chopped shallots

1/4 teaspoon fine sea salt

2 cups sugar snap peas, tough strings removed, cut into thin strips

1 cup frozen peas, thawed

1 small fennel bulb, trimmed and cut into thin strips (reserve a few fronds for garnish)

1 Tablespoon chopped fresh tarragon

Freshly ground black pepper

½ cup toasted walnuts

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