Geoffrey Zakarian’s Snap Pea and Parmigiano Reggiano Salad INGREDIENTS Kosher salt 1 pound sugar snap peas, strings removed 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil Fresh cracked pepper 1 cup julienned radishes 1/2 cup fresh Italian parsley leaves 1/2 cup fresh mint leaves, roughly torn 1/2 cup shaved Parmigiano Reggiano (use a vegetable peeler for long shavings) DIRECTIONS Bring a large pot of salted water to a boil. Add the snap peas and cook until crisp-tender, 2 to 3 minutes. Drain and immediately plunge into a bowl of ice water and cool completely. Drain and pat dry. In a large serving bowl, whisk together the vinegar and mustard. Whisk in the oil in a slow, steady stream to make a smooth and emulsified dressing. Season
