White Bean Salad with Spring Vegetables

Name: White Bean Salad with Spring Vegetables
Ingredients: 1/4 tsp. sea salt, plus more if needed; 2 Tbs. sherry vinegar, plus more if needed; 1 small shallot, finely minced; 2 tsp. Dijon mustard; 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil; 4 cups (1 3/4 lb./875 g) cooked cannellini beans; 3/4 lb. (375 g) sugar snap peas, blanched (about 4 cups); 1/4 cup (1/3 oz./10 g) fresh dill, torn from stems; 1/2 cup (3/4 oz./20 g) very thinly sliced fresh chives; Sea salt and freshly ground pepper; 3 cups (3 oz./90 g) young pea tendrils; 1/2 cup (2 1/2 oz./75 g) crumbled ricotta salata cheese; 1 cup (4 oz./125 g) shaved watermelon or breakfast radishes (from 2 to 3 radishes)