Sugar Snap Salad
1 ½ lbs sugar snap peas, trimmed, stringed, cut in half diagonal
3 Tbl olive oil
1-2 Tbl lemon juice
1 tsp white wine vinegar
1 Tbl honey
½ tsp lemon pepper seasoning
1 bunch radishes, sliced thin
4 ounces feta cheese
2 Tbl fresh mint, coarsely chopped
Salt and Pepper to taste
Bring a pot of salted water to boil large enough to hold the peas. While water is coming to a boil fill a large bowl with ice water and set aside. Add snap peas to boiling water and cook for 2 minutes, drain, and plunge into ice water to cool. Once cool, drain peas and pour out onto a paper towel or tea towel to dry. Meanwhile, in small mason jar combine oil, lemon juice, vinegar, honey, and lemon pepper seasoning. Shake jar vigorously for 1-2 minutes. Toss peas, radishes, and cheese with salad dressing and season with salt, pepper, and more lemon juice if desired. Sprinkle mint over salad along with extra lemon pepper seasoning.