- 2 cups sugar snap peas, julienne
- 3 French breakfast radishes, shaved thin in circles
- ¼ cup toasted sunflower seeds
- ¼ cup Greek yogurt
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cups grated parmesan
- Olive oil
Add the mustard, red wine vinegar, and Greek yogurt in the blender. Blend until smooth, drizzle the olive oil until it is thick, add a little water and the parmesan cheese. Blend again until smooth, and season with salt and pepper.
Mix the peas, radish and seeds together, tossing in the vinaigrette.