Sugar snap peas are one of nature’s finest treasures. As the name implies, they are naturally sweet, and their texture is crunchy. Because of that combination, they meld effortlessly with the other ingredients in this dish. The “snap ” counters the creamy goat cheese and the earthy tarragon contrasts perfectly with the vegetable’s natural sugars.
- 2 pounds fresh sugar snap peas, stems and strings removed
- 1/2 cup plus 2 tablespoons olive oil
- 3 medium shallots, finely chopped
- 3 tablespoons chopped fresh tarragon leaves, plus additional sprigs for garnish
- Salt and freshly ground pepper
- 12 ounces cherry tomatoes (about 1 1/2 cartons), cut in half lengthwise
- 1/2 pound fresh goat cheese, such as Redwood Hill, cut into small pieces (if the goat cheese is particularly creamy, spoon it onto the vegetables; or use fromage blanc)
- Bring a large pot of salted water to a boil. Add the peas and cook until crisp-tender, two to three minutes.
- Drain, and run under cold water. Set aside.
- In a large sauté pan, heat the 2 tablespoons olive oil over medium-low heat. Add the shallots and cook, stirring occasionally, until they are limp but not brown, five to seven minutes.
- Add the remaining 1/2 cup olive oil and heat for one minute.
- Turn off the heat and add the tarragon and peas, stirring to coat the peas with the oil, shallots and tarragon. Add plenty of salt and pepper.
- Let cool to room temperature, about 15 minutes.
- Arrange the pea mixture, tomatoes, and cheese on a serving plate; garnish with additional tarragon. Do not mix.
Serves eight to 10.