Name: Sugar Snap Pea Salad with Radish & Mint
Ingredients: 3/4 cup thinly sliced radishes; 4 ounces thinly sliced sugar snap peas (about 1 1/4 cups); 4 ounces crumbly cheese (about 1 cup, feta, ricotta salata or cotija all work well); 1/3 cup torn mint leaves; 1 small garlic clove; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon vinegar (balsamic, sherry or red wine vinegar); 1 teaspoon honey; 3 tablespoons extra virgin olive oil; Salt and pepper to taste

Scale

Ingredients

SALAD

3/4 cup thinly sliced radishes

4 ounces thinly sliced sugar snap peas (about 1 1/4 cups)

4 ounces crumbly cheese (about 1 cup, feta, ricotta salata or cotija all work well)

1/3 cup torn mint leaves

DRESSING

1 small garlic clove

1 tablespoon freshly squeezed lemon juice

1 teaspoon vinegar (balsamic, sherry or red wine vinegar)

1 teaspoon honey

3 tablespoons extra virgin olive oil

Salt and pepper to taste

Instructions

In your serving bowl, toss together the radishes, peas, and mint.
Make a paste of the garlic clove, either by grating with a microplane, or by sprinkling minced garlic with salt and using the back of your knife.
Place garlic in a small bowl and add lemon juice, vinegar and honey. Stir well.
Drizzle in the olive oil, stirring constantly. Add salt and pepper to taste.
Poor dressing over salad and toss to combine. If you have the time, let this sit for 5-10 minutes before serving. Add the cheese last, and toss again to combine. Add more salt or pepper to taste, if necessary.