PREP TIME
20 minutes

|

COOK TIME
20 minutes

|

YIELD
4 - 6 Servings

Ingredients:

• 1 lb sugar snap peas, strings removed

• 1/2 red onion very thinly sliced

• 1/4 cup sliced almonds

• 2 large lemons

• 1 small clove garlic, minced

• 1/4 cup olive oil

• 1 teaspoon chopped fresh tarragon

• 1/2 teaspoon honey (or more for desired sweetness)

• salt and pepper to taste

• shaved parmesan cheese (to finish)

Directions

1. Start by roasting the lemons on the campfire (see Note 1 if roasting the lemon isn’t an option). To do this place them in the coals near the edge of the fire. Watch them at first to make sure that they are not instantly burning. They should roast for about 20 minutes. A few black spots is ok, but they should generally still be yellow and kindof squishy. Once done, set aside to cool.

2. Thinly slice the snap peas vertically to show them off. Add the sliced onion and almonds.

3. Once the lemon is cool, brush off any ash, cut in half and squeeze out the insides into a bowl. Remove any seeds then add the garlic, olive oil, tarragon, honey, salt, and pepper and whisk together.

4. Toss the salad with the lemon dressing and top with shaved parmesan.

Notes

1. If you aren’t able to (or don’t want to) roast the lemons you can just use fresh lemon juice. You might just need to add more honey.