Snap Peas and Parmesan Salad


4 to 6 servings
¼ cup apricot jamapricot jam¼
¼ cup extra-virgin olive oilextra-virgin olive oil¼
1 tablespoon apple cider vinegarapple cider vinegar1
1 teaspoon Dijon mustarddijon mustard1
1/8 teaspoon kosher saltkosher salt1/8
½ cup fresh basil leaves, choppedbasil leaves½
1 cup ½-inch chunks Parmesanparmesan cheese block8
1 pound sugar snap peas, strings removed and halvedsugar snap peas1


In a large bowl, whisk together the jam, oil, vinegar, mustard and salt until well combined and emulsified, then mix in the basil. Add the Parmesan chunks and sugar snap peas, and toss to coat.

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