Pea and Radish Salad with Goat Cheese
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon hazelnut oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- Fine sea salt
- 1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas
- 1 cup fresh or frozen shelled edamame
- 1 cup sugar snap peas, stringed
- 1 tablespoon hazelnut oil
- 1 1/2 cups pea sprouts or pea tendrils
- 4 red radishes, trimmed, thinly sliced
- 1 5- to 6-ounce package soft fresh goat cheese, crumbled
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