2 cups sugar snap peas
Florets from one bunch of broccoli
1 fennel bulb, cut in half lengthwise and sliced thin
1 small Granny Smith apple, cored & diced
Juice of 1 orange
2 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1.5 tsp. honey
1/4 cup fresh dill, packed
3 Tbsp red onion, coarsely chopped
1/4 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. black pepper, freshly ground
Put a large pot of salted water on to boil. Prepare dressing by blending all ingredients well in a small food processor.
Cook sugar snap peas and broccoli in boiling salted water for 4 minutes, drain in a colander and plunge into a large bowl of ice water to stop the cooking process.
Place sugar snap peas, broccoli, fennel and apple in a large bowl and toss with the dressing until evenly coated. May be served immediately or chilled and served later.