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Sugar Snap Peas with Sliced Pears, Gouda, and Pistachios

Sugar Snap Peas with Sliced Pears, Gouda, and Pistachios
Serves 4

Note: I made a full container of the dressing but only needed to drizzle small amounts over the individual sugar snap salads, being careful to scoop some of the shallots with a small spoon. I used the reserve throughout the rest of the week for my usual dinner salad. Oh – one last thing. When I shelled my cache of pistachios the 1 lb. turned into 2 cups, dry measure – wohoo!

¾ lb. fresh sugar snap peas, strings along the spine removed – $2.99
¼ lb. smoked Gouda, cut into julienne strips- $ 1.99
¼ cup pistachios, coarsely chopped – $6.99 (for the lb., so you’ll have 1 3/4 cups leftover. Store in the freezer in a sealed container.)
1 ripe Bosc pear, quartered, cored and sliced thin – $0.92
Shallot Vinaigrette, to taste

Shallot Vinaigrette:
1 medium shallot, minced – $0.24
1 Teaspoon dry mustard – stock
2 Teaspoons honey – stock
¼ cup cider vinegar – stock
¾ cup best-quality olive oil
Grand Total Assuming a Well-Stocked Pantry: $13.13
Total Per Serving: $3.28

1. Blanch the snap peas in boiling water for 2 minutes until bright green but still very crispy. Immediately refresh in an ice water bath. Drain in a colander and pat dry. Set aside.

2. Prepare the dressing by combining the first 4 ingredients. Whisk in the olive oil until thoroughly incorporated. Correct seasoning with salt and pepper.

3. Divide the pear slices between 4 salad plates. Arrange the slices of fruit in a circle along the edges of the plates. Fill each circle with the snap peas. Top with the Gouda strips and garnish with the pistachios.

4. Drizzle each salad with a bit of the dressing and serve immediately.