Source: Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann

Serves 6
  • 2 cups shucked fresh sweet peas
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp local honey
  • 2 tsp Dijon mustard
  • Salt and freshly ground pepper
  • 2 radishes, finely sliced
  • 1 red onion, finely sliced
  • ½ cup fresh mint leaves, roughly chopped
  • ¼ cup crumbled feta cheese

In a medium pot of boiling salted water, blanch peas until just tender and bright green, about 2 minutes.

In a large bowl, whisk together oil, vinegar, honey and mustard. Season to taste with salt and pepper. Add peas, radishes and onion; toss to coat. Add mint and gently toss. Sprinkle with feta.