- Bring a medium saucepan of water to a boil.
- Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.
- Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Whisk oil, vinegar, salt and pepper in a large bowl.
- Add red lettuce leafs , chopped chives, chopped tarragon and the snap peas and toss.
- Serve sprinkled with the almonds.