1 C. snap peas
2 T. white wine vinegar
1 tsp. shallot
Salt, to taste
Squeeze oranges into bowl, mix in white wine vinegar and add a pinch of salt. Heat sauce pan on medium; add liquid and shallots. Boil to reduce.
Meanwhile, blanch snap peas by briefly boiling then plunging into iced water.
After liquid reduces, toss over peas, salt and serve.