RECIPE: Spring Snap Pea Salad

Spring Snap Pea Salad with Nasturtium Blossom Vinaigretteby Chef Krista Poly(serves 2)Fresh sugar snap peas are a true spring treat. They are perfectly delicious picked straight out of the garden and really need no help. This simple little salad is another of my favorite ways to enjoy them.1 cup sugar snap peas, sliced2-3 small radishes, thinly sliced1/4 cup carrot, thinly sliced or shaved into ribbonsBaby lettuces, optionalNasturtium Blossom Vinaigrette 1 teaspoon finely minced shallot2 teaspoons finely minced nasturtium blossoms1/2 teaspoons Dijon mustard1 tablespoon lemon juice1 tablespoon cider vinegar2 tablespoons olive oilpinch of cayenne (optional)Salt and pepper to tasteFor the vinaigrette, whisk together shallot, nasturtiums, mustard, lemon and vinegar. Slowly whisk in the olive oil until thoroughly combined. Season to taste.Toss peas, radishes and carrots with desired amount of dressing. Serve over a bed of baby lettuces or other spring greens.