Kale, Sugar Snap Pea and Pickled Red Onion Salad

• 1/2 red onion, thinly sliced
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 1-2 Tbsp honey
• 1 Tbsp creamy Dijon mustard
• Salt and fresh-ground pepper (to taste)
• 1 bunch kale (I happened to have Red Russian, which worked nicely with the theme)
• 2 cups sugar snap peas

Combine first six ingredient in a lidded jar and let stand for an hour or more, shaking periodically. Combine dressing with shelled peas and thinly sliced kale and pea pods and let sit for at least ten minutes until kale begins to wilt.