Green pea salad with lemon juice

Ingredients:

Refueling

• 2 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 tbsp red wine vinegar
• 3 tbsp. l. olive oil
• 3 tablespoons of vegetable oil

Salad

• 2 pinches of sugar
• 450 g sugar snap peas, trimmed
• 0.5 tsp red pepper flakes
• 450 g snow peas, trimmed
• 2 cups arugula

Preparation:

1. Prepare the dressing. In a medium bowl, combine the mustard, lemon juice, vinegar, and a pinch of salt. Slowly whisk in the olive oil and vegetable oil until smooth. Season with salt to taste.
2. Prepare the salad. Fill a large bowl halfway with ice water. Place a colander in the ice bath. Bring heavily salted water to a boil in a medium saucepan, adding a pinch of sugar. Add the sugar snap peas and cook for 2 minutes. Using a sieve or slotted spoon, transfer them to the colander in the ice bath to stop the cooking. Drain and spread the peas on a kitchen towel; pat them dry.
3. To serve, transfer the peas to a large bowl and season with salt, red pepper flakes, and a pinch of sugar. Toss to combine. Add the raw snow peas and arugula and drizzle with the dressing; toss. Serve immediately.