1 1/2 cups thinly sliced radishes (about 9 medium radishes)
4 ounces soft goat cheese, crumbled
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/4 cup olive oil
Salt and pepper
How to Make It
Make salad: Bring a large pot of salted water to a boil. Add all peas and blanch for 3 minutes. Drain and plunge into a large bowl of ice water. When peas are cold, drain and pat dry. Place in a large bowl with radishes.
Make dressing: In a small bowl, whisk together lemon zest and juice, mustard, tarragon and olive oil until well combined; season with salt and pepper. Pour over salad and toss well. Sprinkle with goat cheese.