Sugar Snap Pea And Radish Salad - cooking recipe

Ingredients

3/4 lb sugar snap pea, trimmed
2 cups radishes (half cut into quarters, remaining thinly sliced)
2 tablespoons chives, fresh, minced
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon pepper, freshly ground

Preparation

Bring medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes.
Drain and transfer to a bowl of ice water to cool; drain well.
In a large salad bowl, combine peas, radishes and chives.
For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper.
Toss salad with vinaigrette and serve.