For vinaigrette, grate 1 teaspoon orange rind into large bowl. Add 1/3 cup juice from orange. Add olive oil, vinegar and TABASCO® Green 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 3 to 4 minutes or until crisp tender. Drain, transfer peas to bowl of ice water to cool.
For 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.
Makes 8 salads.