Sugar Snap Peas & Radish Salad

Ingredients:

• kosher salt
• 1/2 lb sugar snap peas
• 1 bunch red radishes, sliced
• 3 green onions, sliced

For the vinaigrette:

• 3 Tbsp olive oil
• 1 Tbsp cider vinegar
• 1 tsp honey
• Salt & pepper, to taste

Instructions:

• For the salad: Bring a medium pot of salted water to a boil. Trim the ends of the snap peas and blanch in the boiling water until just tender-crisp and bright green (2 to 3 minutes).
• Remove peas from the pot and cool completely in ice water for one minute, then drain the peas on a paper towel-lined baking sheet.
• Trim the roots and stems off radishes. Quarter about half, and thinly slice the rest to create texture in the salad. Slice the green onions.
• In a large salad bowl, combine the peas, radishes, and green onion slices.
• For the vinaigrette: In a small glass jar with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.