This garden-fresh salad is an explosion of flavors, colors, and textures and is the perfect al fresco side for any type of grilled seafood or salmon burgers.
¾ pound sugar snap peas, trimmed and halved crosswise
½ pound snow peas, trimmed and halved crosswise
1 cup thinly sliced radishes
1 (10-ounce) package frozen baby peas, thawed
2 tablespoons minced shallot
2 tablespoons apple cider vinegar
1 tablespoon grainy mustard
½ cup extra virgin olive oil
Salt and freshly ground pepper
1 cup crumbled goat cheese (optional)
½ cup fresh mint leaves, torn if large
Blanch the Snap Peas
Bring a large saucepan of salted water to a boil and fill a bowl with ice water. Add the sugar snap peas to the boiling water and cook until bright green and crisp-tender, about 1 minute. Use a slotted spoon to transfer them to the ice water.
Blanch the Snow Peas
Return the water to a boil. Add the snow peas to the boiling water and cook just until bright green and crisp-tender, about 30 seconds. Transfer to the ice water with the sugar snap peas. Let the vegetables cool then drain well, shaking out excess water.
Make Dressing and Assemble Salad
Transfer the sugar snap and snow peas to a serving bowl, then add the radishes and thawed baby peas.
In a jar, combine the shallot, vinegar, and mustard. Add the olive oil and shake to combine. Season with salt and pepper.
Just before serving dress the vegetables with the vinaigrette. Fold in the goat cheese and mint leaves. Serve at room temperature or lightly chilled.