2 tsp. white wine vinegar
1 1/2 tsp. crumbled dried basil
Freshly ground black pepper
3 tbsp. olive oil
1/3 c. drained bottled whole roasted red peppers, cut into 1/4-inch strips
6 oz. snow peas, trimmed and strings discarded or 6 oz. frozen snow peas
4 tsp. crushed unsalted dry roasted cashews (optional)

In a bowl whisk together the vinegar, the basil, the black pepper, and salt to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the red pepper strips and let them marinate for 10 minutes.

In a saucepan of boiling salted water, blanch the snow peas for 10 seconds. Drain them and refresh them under cold water. Pat dry. Arrange the peas on a large platter, interspersing the drained red pepper strips in a decorative fashion. Whisk the dressing and drizzle over the vegetables. Sprinkle with crushed cashews.