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