Peas and mint are the stars in this recipe, and their sweet and aromatic flavors complement the arugula's spicy tang. Swap baby spinach leaves for half of the arugula for a milder backdrop to the other ingredients, or toss in chopped leaf lettuce.

Serves 4

• 6 cups baby arugula leaves
• 1/2 pound sugar snap peas, trimmed
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon minced shallot
• 2 tablespoons minced basil leaves
• 1 tablespoon minced mint leaves
• 1 cup frozen green peas, thawed to room temperature
• 3 cups baby arugula leaves or baby spinach leaves

1. Boil one inch of water in a medium pot with a steamer basket. Steam sugar snaps for 3 to 4 minutes, until crisp-tender. Remove from heat and spread on a plate to cool.
2. While peas are steaming, whisk olive oil, lemon juice, shallot, basil and mint together in a small bowl.  Season with salt and pepper.
3. Combine cooled sugar snaps with arugula and green peas in a large bowl. Add dressing, and toss to mix. Season with salt and pepper. To serve, divide salad between individual plates, and serve immediately.