1 lb. fresh sugar snap peas

1 cup crumbled Feta

1 Tbsp. chopped red onion

1 tomato, seeded and diced

¼ cup chopped toasted walnuts

3 Tbsp. grated Parmesan

2 cups chopped rotisserie chicken

1/4 cup chopped fresh mint

1 clove garlic, chopped

2 Tbsp. white wine vinegar

2 Tbsp. rice vinegar

Salt and pepper to taste

1/4 cup olive oil

Trim peas, halve crosswise, and blanch 3 ½ minutes in boiling water. Transfer to an ice bath; drain and pat dry. In a large bowl, mix snap peas with Feta, onion, tomato, walnuts, and Parmesan. In a blender, combine mint, garlic, vinegars and seasoning. With machine running, slowly add olive oil. Stir dressing into snap pea mixture; cover and refrigerate. Add chicken at serving time. Vegetarian option: instead of chicken, use one can drained, rinsed chickpeas. Serves 4.

Accompany with Cooper-Garrod Chardonnay

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