Pink with Polka Dots Salad

1 leek, thinly sliced
1 lb (1/2 kg) sugar snap peas
2 mangos, peeled and cut into thick matchstick pieces
1/2 cup pomegranate seeds
1/2 cup roasted cashews

Dressing
1/2 cup oil
5 Tbsp sugar
2 1/2 Tbsp honey
1 tsp salt
4 tsp balsamic vinegar, preferably white
1/4 red onion
1/2 tsp ground ginger
1 Tbsp poppy seeds

Blend all the dressing ingredients except for the poppy seeds in a food processor. Add poppy seeds and mix well. Set aside.

In a large frying pan, heat 1 Tbsp olive oil over medium-high heat. Add sliced leek and sauté for 1 minute, stirring constantly. Add sugar snap peas and toss, cooking just until peas turn brighter green. Remove from heat and let cool for 10 minutes. Add mangos and pomegranate seeds. Toss with half the dressing. Add the cashews and serve at room temperature.

| note |
The remaining dressing can be refrigerated for up to 2 weeks.