Radish and pea salad with citrus vinaigrettePlace 3 cups sugar snap peas and 1 teaspoon salt in 2 quarts boiling water; cook 4 minutes or until crisp-tender. Drain; rinse with cold water. Drain. Combine peas, 1 cup thinly sliced radish, 2 tablespoons chopped fresh mint, 2 tablespoons chopped fresh flat-leaf parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; toss. Combine 2 tablespoons fresh lemon juice, 1/2 teaspoon orange rind, and 1/2 teaspoon Dijon mustard, stirring well with a whisk. Gradually add 3 tablespoons extra-virgin olive oil, stirring well until each addition is incorporated; toss with pea mixture.