Pea Shoot Salad with Radishes and Pickled Onion

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup cider vinegar 
• 2 tablespoons olive oil extra-virgin
• 0.8 cup thinly onion red vertically sliced
• 6 cups pea shoots 
• 1 cup peas fresh english shelled
• 10  radishes thinly sliced
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 0.5 teaspoon sugar 
• 0.5 cup water 
• 1.5 tablespoons citrus champagne vinegar 

Equipment

• bowl

Directions

1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves.
2. Add onion; let stand 30 minutes.
3. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes.
4. Drain; rinse peas with cold water.
5. Combine onion, peas, pea shoots, and sliced radishes in a large bowl.
6. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper.
7. Drizzle oil mixture over pea mixture; toss gently.