Sugar Snap Pea and Radish Salad

foodnetwork.com
serves 4
Ingredients
For the salad:

• Kosher salt
• 3/4 pound sugar snap peas
• 1 bunch red radishes
• 1/2 bunch fresh chives

For the vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon cider vinegar 
• 1 teaspoon honey 
• 1 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper 

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Preparation
For the salad:

1. Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
2. Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
3. In a large salad bowl, combine the peas, radishes, and minced chives. 

For the vinaigrette:

1. In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine. 
2. Toss the vinaigrette with the salad and serve. 

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