Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
Category: not set
Cuisine: not set
2 cups pecans divided
1 tablespoon unsalted butter melted
¼ teaspoon kosher salt plus more
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon honey
Freshly ground black pepper
3 cups sugar snap peas
3 leaves separated large leaves halved lengthwise
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