Name: Three pea salad with hazelnut vinaigrette
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 150.00 g sugar snap peas topped, tailed,blanched; 1.00 lettuce; 125.00 g peas shelled and cooked; 125.00 g mangetout trimmed, blanched; 1.00 red pepper shredded; 50.00 ml vinegar white wine; 75.00 g hazelnuts roated, skinned; 15.00 ml french mustard; 1.00 garlic cloves, crushed; sea salt and freshly ground black pepper; sugar pinch; 150.00 ml oil; 30.00 ml fresh chives chopped

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Ingredients (13)

150.00 g	sugar snap peas — topped, tailed,blanched
1.00	lettuce
125.00 g	peas — shelled and cooked
125.00 g	mangetout — trimmed, blanched
1.00	red pepper — shredded

HAZELNUT VINAIGRETTE

50.00 ml	vinegar — white wine
75.00 g	hazelnuts — roated, skinned
15.00 ml	french mustard
1.00	garlic — cloves, crushed
	sea salt and freshly ground black pepper
	sugar — pinch
150.00 ml	oil
30.00 ml	fresh chives — chopped

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Method:

Break lettuce leaves into bite-size pieces.
Toss together the salad greens and red pepper, cover and refrigerate. For the vinaigrette, place the vinegar, hazelnuts, mustard, garlic and seasoning in a processor.
With the motor running, gradually add oil and chives. Taste for seasoning.
To serve, toss salad with a few tablespoons of dressing at a time, to coat leaves.
Serve rest of dressing separately with wholewheat bread on the side.