Name: Sugar Snap Salad
Yield: 8 to 10 Servings
Ingredients: 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal; Kosher salt; 3 tablespoons extra-virgin olive oil; 1 tablespoon (or more) fresh lemon juice; 1 teaspoon white wine vinegar; 1/2 teaspoon sumac plus more for garnish; 1 bunch radishes (about 6 ounces), trimmed, thinly sliced; 4 ounces ricotta salata or feta, crumbled; Freshly ground black pepper; 2 tablespoons coarsely chopped fresh mint

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