Sugar-Snap Pea Salad with Lemon and Parmesan

This salad was inspired by one I had some years ago at ABC Kitchen in New York City.  It's a great thing to make if you're wishing spring would hurry up and arrive. If you want to make this in advance, you can blanche and slice the peas up to several hours ahead of time, and hold them in a covered bowl in the fridge, then dress them just before serving.

Serves 4-6 as a starter.

Ingredients

1 pound sugar-snap peas

1 tablespoon freshly squeezed lemon juice

2 teaspoons Champagne vinegar or white wine vinegar