Maybe if we close our eyes while we eat this we can pretend it's Spring! This salad has a great crunch to it with well balanced flavors that will remind you of a sunny day!
Sugar Snap Salad
¾ lb sugar snap peas, trimmed, stringed, cut in half on diagonal ½ lb
3 tablespoons extra-virgin olive oil
1 tablespoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
½ bunch radishes, trimmed, thinly sliced
3 ounces goat cheese or feta, crumbled
Freshly ground black pepper
2 tablespoon or more, coarsely chopped fresh mint
Place the cut peas in a large bowl and toss with the cut radishes.
Whisk oil, lemon juice, vinegar in a small bowl.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired.
Garnish with mint and add the cheese last so that it stays in nice crumbles.