Ingredients

• 2 Eggs optional

• 2 C Shelled English Peas

• 1 C Radishes sliced thin, about one bunch

• 1/4 C Chives chopped thin or 2-3 scallions, green parts only

• Bibb Lettuce optional for serving

• 3 Tbs Olive Oil

• 1 Tbs Water plus more to thin

• 1 1/2 tsp Maple Syrup

• 1 Tbs Apple Cider Vinegar

• 2 tsp Prepared Horseradish

• 1 Tbs Dijon Mustard

• 1/2 tsp salt

Instructions

• In a medium sauce pot, place eggs in water and bring to a boil. Remove from heat and lid for 10 minutes. Drain and place eggs in cool water. Peel eggs, then chop. Set aside.

• Prepare the Peas: Bring a small sauce pot of water to a boil. Meanwhile prepare an ice water bath. Plunge the peas into the boiling water. Blanch the fresh peas for 2 minutes, the water does not have to come to a boil again). Drain the peas into a small colander, then set the colander into the ice water bath to halt cooking.

• Place the peas into a medium mixing bowl and set in the refrigerator while preparing the remaining ingredients.

• In a lidded jar, add the olive oil, water, maple syrup, apple cider vinegar, horseradish (if using), dijon mustard and salt. Shake until the ingredients are emulsified.

• To the mixing bowl with the peas, add the radish, chopped eggs, scallions or chives and pour the dressing over the salad (to taste). Add a few twists of fresh ground black pepper and toss the salad. Taste for seasoning adjustment.

• Plate on a bed of bibb lettuce leaves. Refrigerate if time permits for at least an hour prior to serving.