Fresh Herb and Sugar Snap Pea Salad

Ingredients:

• 8 ounces sugar snap peas, trimmed
• 2 tablespoon sliced almonds
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fruity vinegar
  

• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups mixed baby lettuce
• 1/4 cup snipped fresh chives
• 1/4 cup chopped fresh tarragon
  

Directions:

• Bring a medium saucepan of water to boil. 
  
• Add snap peas and cook until bright green but still crisp, (1 - 2 minutes).  Drain and rinse under cold water.
• Toast almonds in small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, (2 - 4 minutes).
• Whisk oil, vinegar, salt and pepper in a large bowl.  Add lettuce, chives, tarragon and snap peas.  Toss. 
  
• Sprinkle almonds on top, serve.