Sugar Snap Salad With Sumac

• 1 12 lbs sugar snap peas, trimmed, stringed, cut in half on diagonal
• kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice (or more to taste)
• 1 teaspoon white wine vinegar
• 12 teaspoon sumac, plus more (to garnish)
• 1 bunch radish, trimmed, thinly sliced (about 6 ounces)
• 4 ounces ricotta salata or 4 ounces feta, crumbled
• fresh ground black pepper
• 2 tablespoons coarsely chopped of fresh mint

1. Fill a large bowl with ice water; set aside.
2. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes.
3. Drain; transfer to bowl with ice water to cool.
4. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
5. Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl.
6. Toss peas, radishes, and cheese in a large bowl.
7. DO AHEAD Can be made 1 day ahead.
8. Cover dressing and salad separately and chill.
9. Add dressing to salad and toss to coat.
10. Season salad with salt, pepper, and more lemon juice, if desired.
11. Garnish with mint and sprinkle with sumac.

sugar snap peas, kosher salt, extravirgin olive oil, lemon juice, white wine vinegar, sumac, radish, ricotta salata, fresh ground black pepper, mint

Taken from www.food.com/recipe/sugar-snap-salad-with-sumac-503221 (may not work)