Sugar Snap Pea Salad with Pecans

Ingredients

• 1 c. Pecan halves
• 3/4 c. olive oil
• 2 tbsp. olive oil
• 2 lb. sugar snap peas
• 1/4 c. balsamic vinegar
• 2 clove garlic
• 2 sprig Fresh basil
• salt
• Freshly ground pepper

Instructions

1. Preheat oven to 325 degrees F. In a small bowl, toss pecans with 2 tablespoons oil and salt to taste.
2. Scatter pecans on a baking sheet in a single layer and bake until golden brown and fragrant, 15 minutes, turning nuts halfway through.
3. Set aside to cool.
4. Bring a large pot of water to a boil over medium heat.
5. Meanwhile, fill a large bowl with ice water.
6. Blanch peas for 1 minute.
7. With a slotted spoon, transfer peas to ice water.
8. Drain peas and transfer to a serving bowl.
9. In a small bowl, whisk together remaining oil, vinegar, garlic, and basil; season with salt and pepper.
10. Pour vinaigrette over peas and toss to coat.
11. Top with reserved pecans.