2 tsp Extra-Virgin Olive Oil
6 ounces sugar snap peas, stems and strings removed
10 small cherry tomatoes, stemmed
1 large shallot, thinly sliced
1 tsp Traditional White Balsamic Vinegar or Champagne Vinegar
Heat oil in heavy medium skillet over medium-high heat.
Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes.
Sprinkle with vinegar and toss to coat. Season with salt and pepper and serve.