Name: Spring Pea, Radish, and Mint Salad
Ingredients: ¼ cup olive oil; 1½ teaspoons honey; 1 garlic clove, grated; Zest of 1 lemon; 2 tablespoons lemon juice (about half a lemon); Kosher salt and freshly ground black pepper, to taste; 2 cups snow peas, snap peas, and green beans, cut into ¼-inch pieces at a diagonal, English peas, shelled (or a mix of all of the above!); 1 cup radishes, thinly sliced; ¾ cup fresh mint leaves, torn, plus extra for garnish; ½ cup feta cheese, divided

Ingredients

Scale

For the dressing:

¼ cup olive oil
1½ teaspoons honey
1 garlic clove, grated
Zest of 1 lemon
2 tablespoons lemon juice (about half a lemon)
Kosher salt and freshly ground black pepper, to taste

For the salad:

2 cups snow peas, snap peas, and green beans, cut into ¼-inch pieces at a diagonal, English peas, shelled (or a mix of all of the above!)
1 cup radishes, thinly sliced
¾ cup fresh mint leaves, torn, plus extra for garnish
½ cup feta cheese, divided

Instructions

For the dressing: Whisk together olive oil, honey, garlic, lemon zest, and lemon juice in a small bowl. Season generously with salt and at least 10 cracks of black pepper. Taste and adjust seasoning as needed.
For the salad: Add the peas, radishes, mint, and ¾ of the feta into a large bowl. Pour dressing over top and toss to combine. Transfer salad to a serving platter and then top with more mint leaves and remaining feta.