1 C. snap peas

2 oranges

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.