Strawberry Snap Pea Salad

¼ cup olive oil

1 tablespoon balsamic vinegar, or more to taste

1 tablespoon raspberry jam, or more to taste

1 ½ teaspoons Dijon mustard

1 pound sugar snap peas, strings removed

3 cups iced water, or as needed

2 pounds strawberries, hulled and sliced

Whisk olive oil, balsamic vinegar, raspberry jam, and Dijon mustard in a bowl.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas; cover and steam until bright green but still crunchy, about 30 seconds. Transfer to an iced water-filled bowl; drain.

Combine strawberries, sugar snap peas, and dressing in a bowl; toss to coat.