Blistered Snap Peas with Brown Butter Vinaigrette

1. Brown the Butter

Begin by melting 6 tablespoons of unsalted butter in a small saucepan over medium heat. Allow the butter to gently simmer until it turns a golden-brown color and releases a nutty aroma, which should take about 5 minutes. The transformation of the butter will infuse the vinaigrette with a depth of flavor that’s both aromatic and complex.

2. Prepare the Vinaigrette

Once the butter has browned, let it cool for about 10 minutes. Then, in a blender or food processor, combine the cooled brown butter with 2 teaspoons of Dijon mustard, 2 teaspoons of grated lemon zest, 3 tablespoons of fresh lemon juice, and ¼ teaspoon of sea salt. Blend the mixture until smooth and emulsified, creating a vibrant and tangy dressing that balances the richness of the butter.

3. Blister the Snap Peas

In a large skillet, heat 1 tablespoon of olive oil over high heat. Add half of the sugar snap peas along with a pinch of sea salt. Cook them for 2 to 3 minutes, stirring occasionally, until they develop charred spots. This quick, high-heat cooking enhances the peas' natural sweetness and adds a hint of smokiness. Remove the first batch and repeat the process with the remaining peas using another tablespoon of olive oil and a pinch of salt.

4. Combine and Serve

Transfer the blistered snap peas to a platter and drizzle generously with the prepared brown butter vinaigrette. Scatter 1 cup of fresh mint leaves over the top for a burst of freshness. Finish with a sprinkle of flake salt to taste. The vinaigrette can be made in advance and gently rewarmed before serving, ensuring its flavors are robust and ready to complement the peas.