Chef Mark Day's Snow Pea and Berry Salad

By Hklbrries

Ingredients

• Generous 1/4 pound crisp snow peas
• 1/2 pint raspberries
• 2 tbsp raspberry vinegar
• 2 tbsp olive oil
• Pinch of sugar
• Salt, to taste
• Pepper, to taste
• 1/2 pint blueberries

Preparation

Step 1

Steam the snow peas until they are a bright, translucent green. Do not overcook. Rinse immediately under cold water to set the color and stop the cooking.

To make the dressing, place a heaping tbsp of the raspberries through a sieve. Add the vinegar to the raspberry puree, then the olive oil, sugar and salt and pepper.

Place the snow peas and blueberries in a bowl and add the dressing. Turn gently. Add the remaining raspberries and again gently turn the ingredients. Refrigerate for at least 30 minutes.