Pea Shoot Salad with Radishes and Pickled Onion

Ingredients

• 1 cup cider vinegar
• 1/2 cup water
• 1/2 teaspoon sugar
• 3/4 cup thinly vertically sliced red onion
• 1 cup shelled fresh English peas
• 1 teaspoon salt
• 6 cups pea shoots
• 10 radishes, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.