Sugar Snap Salad

1 1/2 pounds organic sugar snap peas, trimmed, stringed, cut in half diagonal
Kosher salt, to taste
2 tbsp organic extra virgin olive oil
1 tbsp organic fresh lemon juice
1 tsp organic white wine vinegar
1 bunch organic radishes, trimmed, thinly sliced
4 oz. organic ricotta or feta cheese, crumbled
Freshly ground organic black pepper, to taste
2 tbsp organic fresh mint, coarsely chopped


  1. Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
  2. Whisk oil, 1 tablespoon lemon juice, and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. Cover dressing and salad separately and chill.
  3. Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemons juice, if desired. Garnish with mint.