From Eat Greens, Seasonal Recipes to Enjoy in Abundance by Barbara Scott-Goodman and Liz Trovato.

-Bring a large pot of salted water to a boil.

-Take the strings off of 1 pound of snow or snap peas, leaving them whole.

-Add the peas and cook 1 minute.

-Drain and then rinse with cold water to stop the cooking. Drain and set aside.

-Preheat your oven to 350 degrees.

-Coarsely chop ½ cup walnuts.

-Spread them on a baking sheet and toast in the oven for about 5 minutes until golden brown, use your timer so you don’t burn them.

-Whisk together 2 TBS fresh lime juice, 1 TBS honey, 1 clove of fresh garlic put through a press and 1 TBS soy sauce.

-Slowly whisk in ¼ cup walnut oil.

-Put the peas in a serving bowl and then add ½ bunch of chopped chives and/or 2 tsp freshly grated ginger and the toasted walnuts.

-Toss with vinaigrette and serve right away.