Cauliflower, Snap Peas & Tomato Salad

Heat the oven to 400 F. Bring a large pot of water to boil. Add the snap peas and parboil for 2 minutes. Drain them and immediately plunge into an ice bath to stop the cooking process. When cooled, drain and spread on a clean tea towel to dry.

Cut the florets from the cauliflower in uniform 2″ pieces. Place the florets on a rimmed roasting pan and drizzle with olive oil. Use your hands to coat all the florets with oil. Season with salt and pepper to taste. Arrange florets in the roasting pan cut-side down, with plenty of space between them. Roast for 10 to 15 minutes, remove from oven and turn them over. Then return to oven for 5 to 10 minutes, until florets are nicely browned. Remove from oven and set aside to cool.

Make the salad dressing by combining garlic, mustard and vinegar in a small bowl. Whisk in walnut oil and season with salt and pepper to taste.

When ready to serve combine cauliflower, snap peas, tomato halves, citrus strips, capers, herbs and hazelnuts in a large bowl. Toss with the salad dressing and transfer to a large serving platter.