Minty Sugar Snap Pea Salad

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   1. PREP PEAS Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Bring 4 quarts water to boil in large pot over high heat. Add peas and 1 tablespoon salt and cook until crisp-tender, about 2 minutes. Drain peas, then transfer to ice bath to cool completely. Remove peas from water, pat dry with kitchen towel, and cut in half crosswise. (Halved peas can be refrigerated in zipper-lock bag for 2 days.)

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   2. DRESS SALAD Whisk mint, shallot, lemon zest, lemon juice, mustard, honey, and oil in large bowl. Add peas and cheese to bowl and toss to combine. Season with salt and pepper. Serve chilled or at room temperature. (Salad can be refrigerated in airtight container for 1 day.)

* Per serving · 4 servings · Values may vary.

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