3 cups (750 ml) sugar snap peas, cut into small pieces

1 container 7 oz (200 g) pearl bocconcini, drained

1 lb (454 g) Nordic shrimp

2 cups (500 ml) red or yellow cherry tomatoes, halved

1/2 bulb fennel, cut into small 1-inch (2.5-cm) long sticks

1/4 cup (60 ml) chopped fresh chervil (see note)

1/4 cup (60 ml) rice vinegar

3 tablespoons (45 ml) olive oil

Salt and pepper

In a pot of salted boiling water, blanch the peas for about 2 minutes or until al dente. Cool them in ice water and drain.

In a salad bowl or other large bowl, combine all the ingredients. Season with salt and pepper.

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