Sugar Snap Peas and Pea Microgreens with Ginger Curry Vinaigrette recipes

Ingredients

• 1 small shallot – skinned and quartered
• 1 small garlic clove – skinned
• 1 teaspoon finely grated fresh ginger root (use microplane grater)
• 1 teaspoon Madras curry powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cayenne
• 1/4 teaspoon sea salt or to taste
• 1 tablespoon sherry vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 5 tablespoons extra virgin olive oil
• 1 tablespoon sea salt for the blanching water
• 1 1/4 lbs (567gr) sugar snap peas – stem end trimmed
• 6 medium leaves Boston lettuce
• 2 oz (57gr) pea microgreens (or trimmed pea sprouts)

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