HERBED SUGAR SNAP PEAS WITH GOAT CHEESE
Source: The New American Cheese by Laura Werlin
Serves 8 to 10

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, 2 to 3 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, 5 to 7 minutes. Add the remaining 1/2 cup olive oil and heat for 1 minute. Turn off the heat and add the chopped 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.