Snow Peas and Carrots with Lemon Vinaigrette

INGREDIENTS

Carrots, peeled
Snow peas, trimmed, cut into matchsticks (julienne)
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1/4 tsp minced garlic
1/4 tsp sea salt
Pepper to taste
1/4 tsp fresh thyme leaves

DIRECTIONS

Using a mandoline or a sharp knife, julienne carrots and snow peas (cut into 3" matchsticks).

Place carrots and snow peas in a saucepan with boiling salted water, then immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.

Whisk olive oil, lemon juice, minced garlic, salt, pepper, and thyme together in a small bowl. Once blended, pour a small amount over vegetables, toss lightly and chill for at least an hour. Serve chilled.