I'll share my recipe, if you'll share yours, August 5, 2012
Snap Pea and Radish Salad
This is from The Comfort Table
3/4 pound sugar snap peas
1 bunch radishes, trimmed
2 Tbs fresh chives or 1 Tbs dried chives
3 Tbs olive oil
1 Tbs cider vinegar
1 tsp honey
1 tsp kosher salt
1/2 tsp fresh ground pepper
Trim the peas, if needed, and then blanch the peas in a pot of boiling salted water for 2-3 minutes. Drain and immediately put the peas in a bowl of ice water to stop them cooking.
Trim the radishes and slice thinly or cut into wedges or do some of each.
Mix up the vinaigrette in a small jar, shaking until well blended, then pour over the peas and radishes and serve.