Name: Sugar Snap Pea Salad with Roasted Grapes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 cups seedless red grapes; 1 tablespoon vegetable oil; Kosher salt; 1 pound sugar snap peas; One 5-ounce package mixed baby greens; 1 cup crumbled feta; 1 cup toasted pecans, coarsely chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; 1 tablespoon white wine vinegar; 2 teaspoons poppy seeds; Kosher salt and freshly ground black pepper

Directions

For the salad: Toss the grapes with the oil in a cast-iron skillet over medium heat. Cook, stirring constantly, until the grapes begin to burst. Remove to a bowl and set aside.
Bring a medium saucepan of salted water to a boil. Fill a bowl with ice and water. Add the sugar snap peas to the boiling water and cook until bright green and crisp tender, 3 to 4 minutes. Immediately plunge the sugar snap peas in the ice water to stop the cooking. Drain.
For the vinaigrette: Whisk together the olive oil, mayonnaise, mustard, maple syrup, vinegar and poppy seeds in a medium bowl. Season with salt and pepper.
To assemble the salad, arrange the mixed greens on a platter or in a large serving bowl. Top with the sugar snap peas, pan-roasted grapes, feta and pecans. Drizzle with the vinaigrette and toss just before serving.

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