Ingredients

• 1/4 cup apricot jam
• 1/4 cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon kosher salt
• 1/2 cup fresh basil leaves, chopped
• 1 cup 1/2-inch chunks Parmesan
• 1 pound sugar snap peas, strings removed and halved

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Instructions

1. In a large bowl, whisk together the jam, oil, vinegar, mustard and salt until well combined and emulsified, then mix in the basil. Add the Parmesan chunks and sugar snap peas, and toss to coat.