- 1 cup snow peas
- 1 cup sugar snap peas
- ½ cup fresh peas or frozen peas
- 1 cup pea shoots
- ½ cup finely sliced radishes
- 1 Tbsp Champagne or white wine vinegar
- 1 Tbsp shallots
- 1 tsp Dijon mustard
- ¼ tsp sugar
- 2 Tbsp olive oil
- Salt and freshly ground pepper
Bring a large pot of salted water to a boil. Add snow and sugar peas – if you are using frozen peas then add them at this point in time. Bring back to a boil, add fresh peas and boil for 45 more seconds or until fresh peas rise to surface. Drain immediately and plunge into a bowl of ice water to stop the cooking.
Drain well once cold and place in a large bowl with pea hoots and radishes.
Combine vinegar, shallots, mustard and sugar. Whisk in oil. Season with salt and pepper.
Toss with salad.
Arrange on a platter and serve.