Snap Peas and Parmesan Salad
Ingredients
- 1/4 cup apricot jam
- 1/4 cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon kosher salt
- 1/2 cup fresh basil leaves, chopped
- 1 cup 1/2-inch chunks Parmesan
- 1 pound sugar snap peas, strings removed and halved
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