Peas, Sugar & Cucumber Salad Serves 8

Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 min. Drain and immediately transfer to ice water. When cold, drain well and pat dry. Mash walnuts to a paste with a mortar and pestle (or use food processor) and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mix w peas and cucumber until vegetables are coated.

Peas 1lb sugar snap, trimmed
Nuts, Walnuts 2T chopped
Stock 1T chicken
Walnut Oil 1T
Lemon Juice, Fresh 1.5tsp
Cayenne Pepper 0.125tsp
Dill 1T chopped fresh
Cucumber 1 English, halved lengthwise and cut in .25″ slices