Sugar Snap Pea and Apple Salad with Honeysuckle Dressing
serves 2
The honeysuckle simple syrup is really the star here. Use it to make a floral salad dressing, Vodka Honeysuckle Spritzer or to sweeten your favorite tea.
What you need:
2 cups sugar snap peas (about 32), blanched in shocked in cold water
1/2 green apple, very thinly sliced and soaking in lemon juice and water
1 cup baby power greens (kale, spinach, chard), washed and dried
2 chives, finely diced
1 1/2 tablespoons Honeysuckle Simple Syrup (recipe to follow)
1 tablespoon vegetable oil
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste
Honeysuckle blossoms for garnish (optional)
Honeysuckle Simple Syrup
makes 2 cups
2 cups sugar
2 cups honeysuckle blossoms (a few leaves are okay)
(In a medium sauce pan over medium heat, add the sugar and 2 cups water and stir. Allow the mixture to cook (stirring occasionally) until the sugar has completely dissolved. Remove from heat and allow to cool just a bit (mixture will still be very warm). Stir in honeysuckle blossoms. Let sit at room temperature for 4 hours (minimum), or place in the refrigerator overnight (after the 4 hours at room temperature). Strain mixture to remove honeysuckle blossoms. Store in an airtight container in the refrigerator until ready to use. Mixture will be good for 3 weeks to a month.)
What to do:
1. Start Salad: Place peas, apple slices, greens and chives in a medium mixing bowl.
2. Make Dressing: In a separate bowl or jar with a lid add the honeysuckle simple syrup, oil and lemon juice. Whisk or shake vigorously if using a jar. Salt and pepper to taste.
3. Finish Salad: Pour dressing over contents in the bowl. Toss gently to coat. Salt and pepper to taste.
To Serve: Serve immediately garnished with honeysuckle blossoms (optional). 
Recipe by Libbie Summers
Photography by Chia Chong