Charred Snap Pea Salad

1. Bring a large pot of salted water to a boil. Briefly blanch the snap peas by adding them to the water for about 15 seconds. Remove them and immediately place them in an ice bath to stop the cooking process.
2. Dry the snap peas, then toss them with 1 tbsp of neutral oil. Spread them evenly on a baking sheet. Char them using a torch if you have one, or broil them on high until the top side is charred. Allow the peas to cool before thinly slicing them on a bias.
3. To make the dressing, blend the remaining 2 tbsp of oil with the strawberries, ginger, Yellowbird Strawberry Ginger Hot Sauce, water, and poppy seeds. Add more water as needed to reach your desired consistency, and adjust the hot sauce to your preferred level of heat.
4. Add dressing to the snap peas until dressed to your liking, then sprinkle with sesame seeds and lemon zest. Serve it up in a big bowl with an extra drizzle of the Yellowbird Strawberry Ginger hot sauce or as a side dish for whatever you had planned for dinner. Enjoy!