Recipe by Lori Ross

This dressing is tangy and offers a sharp counterpoint to the sweetness of the peas.  Pea shoots are the leaves from green pea plants and they taste mildly sweet and have the texture of a delicate lettuce.  If you can find pea shoots, try them in this salad.

1 cup sugars snap peas

1 cup snow peas

1 cup green peas (fresh or frozen and thawed)

6 cups pea shoots (optional)

Dressing:

1 Tbsp rice vinegar

1/2 Tbsp Chinese black vinegar or balsamic vinegar

1 Tbsp Asian sesame oil

11/2 Tbsp light brown sugar

2 tsp soy sauce

Boil snap peas for two minute and cook snow peas and green peas one minute then drain and rinse in ice water to stop cooking. Drain and pat dry.  Mix dressing ingredients until sugar dissolves and toss with peas and pea shoots (if using).  You can replace pea shoots with mesclun, mache or other small, sweet lettuce.