Name: Pea and Radish Salad with Goat Cheese
Cook time: 35 minutes
Yield: 4 Servings
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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