Ingredients
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 large cucumbers, peeled and thinly sliced
1 pound snap peas, trimmed (strings removed if necessary) and sliced on the diagonal into 1/2-inch pieces
1 small bunch mint leaves (about 3/4 cup), torn
Preparation
In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and snap peas, then toss to combine. Stir in mint just before serving.
