Sautéed Snow Peas with Arugula, Chevre and Raw Honey

-Sauté ½# snow peas and 4 cloves minced garlic in some olive oil or butter until just tender.

-Remove the peas from the heat and drizzle with raw honey.

-Chop, wash and spin dry 2 bunches arugula.

-Toast ¼ cup walnuts in a cast iron pan until lightly brown, taking care not to burn them.

-Mound the arugula on a plate and top with the peas.

-Crumble some chevre goat cheese on top of the peas and add the toasted walnuts.

-Sprinkle with salt and some freshly ground pepper.