Minty Snap Pea Salad

Serves 6 to 8 as a side dish

1 pound sugar snap peas, tough strings removed
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon whole-grain or regular Dijon mustard
1 teaspoon minced shallot
Kosher salt
Freshly ground black pepper
1 pound fresh ciliegine mozzarella cheese (cherry-sized mozzarella balls), halved
1 small bunch radishes, thinly sliced (save the tops for another use)
3 tablespoons finely chopped fresh mint leaves

Fill a large bowl with water and ice; set aside.

Bring a large pot of water to a boil. Add the snap peas and cook until just tender yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard, and shallot in a large bowl. Taste and season with salt and pepper as needed.

Drain the snap peas and slice each in half on the diagonal. Add the snap peas, mozzarella, radishes, and mint to the dressing and toss evenly coat.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container for up to 3 days.