Salad:
8 oz snow peas, trimmed
8 oz snap peas, trimmed
10 oz fresh English peas
1 1/2 c radishes ( sliced thinly - about 9 medium radishes )
4-6 oz goat cheese, crumbled
Dressing:
1 tsp. lemon zest
2 tbs lemon juice
1 tsp Dijon mustard
1 tbs chopped fresh tarragon
1/4 c olive oil
salt and pepper
1. Make salad - Bring a large pot of water to a boil and blanch all peas for about 3 minutes. Note: If using frozen peas, thaw all completely and let cool instead of step one.
Place peas and radishes in a serving bowl.
2. Dressing: Whisk all dressing ingredients together and pour over the peas. Sprinkle with goat cheese