Quickly cooked snap peas retain their distinctive crunch, becoming the main charcter in this simple green salad.

Servings: 4 servings, about 1 1/2 cups each

Total Time: 20 minute

8 ounces sugar snap peas , trimmed

2 tablespoons sliced almonds

2 tablespoons extra-virgin olive, walnut or almond oil

2 tablespoons fruity vinegar , such as raspberry or pomegranate

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

4 cups packed mâche or mixed baby lettuce

1/4 cup snipped fresh chives (1/2-inch pieces)

1/4 cup chopped fresh tarragon

1: Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.

2: Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

3: Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.