Summer Salad with Pecan Vinaigrette and Feta

Ingredients

Salad

Pecan Vinaigrette

In a pot, bring 1/2 gallon of water to a boil, then add a pinch or two of salt to flavor the water (this also helps flavor whatever you are boiling - in this case, the sugar snap beans).
Place sugar snaps in boling water and blanch until the beans are tender (you still want some crunch and crispness).
Remove the beans from the water and place immediately into an ice bath.
Once cooled, strain and place into a towel-lined cookie sheet util dry.
Julienne sugar snaps lengthwise into thin strips.
Combine all salad ingredients into a large bowl and mix until evenly distributed.
Adjust the ration of tomatoes to snap beans depending on personal preference.
Keep refrigerated until ready to dress.
Combine all ingredients except pecans and oil into a blender or food processor.
Blend until incorporated. Slowly add oil in steady stream in order to emulsify. Add pecans and pulse.
Small pieces are desired. Salt and pepper to taste. Toss salad in dressing and, if preferred, add more pecan pieces.