Radish and Feta Snap Peas

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon dijon mustard 
• 1.5 ounces feta crumbled
• 3 tablespoons mint leaves fresh chopped
• 0.1 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1 tablespoon olive oil extra-virgin
• 0.5 cup radishes thinly sliced
• 1  shallots minced
• 0.5 teaspoon sugar 
• 12 ounces sugar snap peas trimmed
• 8 cups water 

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Bring 8 cups water to a boil in a large Dutch oven.
2. Add peas; cook 30 seconds or until crisp-tender.
3. Drain and plunge into ice water; drain. Slice half of peas diagonally.
4. Combine lemon rind and next 7 ingredients in a medium bowl; stir with a whisk.
5. Add peas; toss to coat.
6. Add radishes, crumbled feta, and chopped fresh mint to pea mixture. Toss to combine.