1 Tbsp. apple cider vinegar
2 Tbsp extra virgin olive oil or walnut oil
1 tsp. Dijon mustard
2 tsp. chopped shallots
1/4 tsp. fine sea salt
2 cups sugar snap peas, sliced into thin strips
1 cup frozen peas, thawed
1 small fennel bulb, trimmed and sliced (reserve a few fronds for garnish)
Freshly ground black pepper
1/2 cup toasted walnuts
BelGioioso Four Cheeses shredded blend
Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.
Add the snap peas, peas and fennel to bowl. Toss to coat and season to taste with pepper.
Garnish with toasted walnuts and fennel fronds. Season to taste with additional salt and pepper if necessary. Top with shredded Four Cheeses.