Instructions: To make the vinaigrette: Grate 1 teaspoon orange rind into large bowl. Add 1/3 cup juice from orange. Add olive oil, vinegar and green pepper sauce; stir to combine. Set aside.

Using a knife, cut peel and white pith from remaining oranges.

Cut between membranes to release segments; set aside. Heat water (salted) to boiling in large saucepan. Add sugar snap peas; cook three to four minutes or until crisp tender. Drain, transfer peas to bowl of ice water to cool.

To make the salad: Arrange peas in sunburst pattern on salad plates. Place orange segments between peas. Mound greens. Sprinkle salad with tarragon. Top with red onion slices; drizzle with dressing.

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