A light and refreshing salad that is prepped and plated in 10 minutes! Fresh peas paired with a creamy Old Bay dressing and topped with toasted Old Bay pine nuts.
Place cleaned and chopped snap peas in a medium sized serving bowl along with pea tendrils. Lightly toss with lemon juice and olive oil; set aside.
In medium sized skillet over medium heat toast pine nuts for 2 minutes; stirring frequently to avoid burning. Add butter and 2 teaspoons of Old Bay seasoning to pan with the nuts. Toss to combine and continue cooking 1-2 minutes until butter is melted and pine nuts are nicely coated. Remove nuts from pan to a plate lined with paper towels and set aside.
In small bowl whisk together mayonnaise, vinegar, 1 1/2 teaspoons Old Bay seasoning, hot sauce and sugar until well combined.
On individual serving plates or bowls dollop a small amount of dressing onto the center of the plate. Top with peas and tendrils and finish with pine nuts. Serve immediately