For those who are not huge fans of creamy dressings, the rich balsamic reduction in this recipe is a great option. A little goes a long way, so be sure to underdress it a bit, then toss and taste. You’d rather add another tablespoon or two at the end than have a mouth full of vinegar.
In a small saucepan over medium heat, heat the balsamic vinegar and honey until simmering.
Allow the mixture to simmer until reduced by at least half, about 20 minutes or so, until it can coat the back of a spoon. It can be cooled down and stored to use for a later date, or used warm.
Spray a medium frying pan with cooking spray and sauté about half of the sugar snap peas until they are bright green and starting to brown a bit, about seven minutes. Season with salt and pepper.
Meanwhile, slice the rest of the snap peas open lengthwise, so the pods are open and the peas are visible. Remove the sautéed peas from the pan and set aside.
Heat olive oil in the same pan and add the bread cubes. Cook until golden, about five to seven minutes, stirring occasionally.
Arrange arugula on a platter or in a bowl, then add sautéed snap peas, raw sliced snap peas, microgreens, Feta cheese, and croutons. Drizzle balsamic reduction over to lightly dress.
Photography: Hudi Greenberger
Styling: Janine Kalesis