INGREDIENTS
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3 cups sugar snap peas, trimmed
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1/2 cup shelled fresh English peas*
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1/4 cup olive oil
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3 tablespoons white wine vinegar
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2 tablespoons chopped fresh chives
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1 1/2 teaspoons Dijon mustard
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3/4 teaspoon salt
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1/2 teaspoon ground black pepper
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2/3 cup thinly sliced fennel
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1/3 cup thinly sliced radishes
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1/4 cup crumbled feta cheese