The sweet green snap peas and crunchy red radishes add amazing flavor and gorgeous colors to this vibrant salad that is absolutely bursting with summertime freshness.
Technique tip: Cut half of the radishes into quarters, and thinly slice the other half to create different textures.
Bring a medium pot of salted water to a boil. Blanch the peas just until crisp-tender and bright green, 2 to 3 minutes. Remove the peas from the pot and cool in ice water. Drain well. In a large salad bowl, combine the peas, radishes and chives.
In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt and pepper. Shake to combine.
Toss the vinaigrette with the salad and serve.