Sugar Snap Pea and Radish Salad

This salad just says SPRING! It’s beautiful to look at and tastes great.



Trim the peas, if needed, and then blanch the peas in a pot of boiling salted water for 2-3 minutes. Drain and immediately put the peas in a bowl of ice water to stop them cooking. When cool, drain and then put them in your salad bowl.

Trim the radishes and slice thinly or cut into wedges or do some of each and add to the bowl, along with the chives.

Mix the oil, vinegar, honey and salt in a small jar, shaking until well blended, then pour over the peas and radishes and serve.