Sugar Snap Peas with Ginger Goddess Dressing

In a small saucepan, melt the butter over low heat. Add the sugar and 1 teaspoon of the salt and stir with a wooden spoon until combined Add the sunflower seeds and toss until coated and candied, 2 to 3 minutes. Spoon out onto a plate to cool. The sunflower seeds can be made up to 1 week in advance and stored in an airtight container at room temperature.

Trim the sugar snap peas by using a sharp paring knife to remove the string from the top and along the spine. Slice the peas lengthwise on an angle and place them in a large bowl. Drain the pickled shallots and add them to the peas. Add 3/4 cup of the ginger goddess dressing and the remaining 1 teaspooon salt. Toss well to combine and divide among four to six serving bowls. Tear the mint leaves into small pieces and sprinkle evenly on top of the salads, along with the candied sunflower seeds and pomegranate seeds. Serve immediately. Use the remaining dressing on tomorrow's salad or eat with baby carrots.

For the dressing:

Place the sunflower seeds, ginger, lime juice, tarragon, cilantro, parsley, honey and salt in a blender. Puree on high until very smooth, adding a fw drops of water as needed to get the mixture moving. Pour into a bowl and add the sour cream/yogurt/buttermilk. The dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator.

For the pickled shallots:

In a small saucepan, combine the vinegar, sugar, salt, and garlic and heat over medium-high heat until the sugar and salt have dissolved. Let cool completely and transfer to a bowl or storage container. Add the shallots and soak in the pickling liquid in the refrigerator for at least 4 hours and up to 1 week. The pickled shallots can be stored in an airtight container in the refrigerator for up to 1 week. Strain and remove the garlic clove before using.