Sugar Snap Pea Salad With Lemon-Mint Vinaigrette

Lemon-Mint Vinaigrette:
1/4 cup olive oil
3 Tbs chopped fresh mint
2 Tbs lemon juice
1 Tbs minced shallot
1 tsp Dijon mustard
1/2 tsp sugar

Salad:
1 lb sugar snap peas, trimmed
1/3 cup chopped pistachios

1) To make lemon-mint vinaigrette: Whisk together all ingredients.
2) To make salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with vinaigrette. Stir in pistachios.

Review: This was a great side salad. The mint gave it a cool flavor, while the pistachios gave it a nice savory flavor. The whole dish had a great crunch. It's a great summer dish.