Pea Shoot Salad with Radishes and Pickled Onion

INGREDIENTS:

• 1 cup cider vinegar

• 1/2 cup water

• 1/2 teaspoon sugar

• 3/4 cup thinly vertically sliced red onion

• 1 cup shelled fresh English peas

• 1 teaspoon salt

• 6 cups pea shoots

• 10 radishes, thinly sliced

• 2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons white wine vinegar

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

PREPARATION:

1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain.

2. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water.

3. Combine onion, peas, pea shoots, and sliced radishes in a large bowl.

4. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper in a separate bowl.

5. Drizzle oil mixture over pea mixture; toss gently.