Directions

blank

1. Whisk with a fork all the ingredients, other than water, together in a small bowl

2. The mixture will look like it has seized.  Do not worry.

3. Now add in the water one tablespoon at a time.  Two to three tablespoons should be enough to make the dressing like a thinner sauce that is easily drizzled from a spoon.

4. Let stand at least 30 minutes and, ideally, several hours or overnight in the fridge if you have the time. This will allow the fresh ginger to flavor the dressing.   

5. Salt Note:  There is little salt in this dressing because both of the salty soy and because, in this use, it will be served with salty feta.  I would hold off on adding any additional salt until the sauce has time to rest and only if you really feel it is needed.  

blank

1. Prepare the snap peas by removing the fibrous ridge “string”.  You do this with a pairing knife by putting the tip of the sugar pea between your thumb and a knife (carefully).  You then cut/press and pull—this sound peel away a fiber string along the pea ridge.  Repeat on the other side of the pea. 

2. Prepare your salad toppings

3. Put a pan on medium high heat and add canola oil.

4. When oil is hot add the snap peas and cook for about a minute or two stirring occasionally.  You are looking to quickly blister the peas but keep the green, fresh snap—they should NOT cook all the way through.

5. Plate the dish by spreading peas and then spooning on some dressing, then add feta and hazelnuts, finally top with a very generous amount of fresh mint

6. Note on sauce: I like to spoon only a bit of sauce over the peas to start but serve a bowl of sauce on the side.  This is mostly aesthetic—the sauce is lovely but I don’t want the peas to look flooded when serving but I do find that folks like the sauce so much that they will add more at the table.

7. Note on Scaling:  As written this salad will be a small side or starter for two people.  Since everything is just a component part, it is very easy to scale this dish (ie double the peas, double the sauce, etc).