1/3 cup olive oil
¼ cup lemon juice
2 cups arugula or lettuce
1 small onion
½ cup fresh basil leaves
½ cup fresh mint leaves
Salt and pepper
1 tablespoon maple syrup, optional
In a large saucepan of boiling salted water, cook the peas for one minute (not longer!), drain and rinse in cold water and pat dry. Slice the peas in half lengthwise.
Thinly slice or grate the radishes and onion.
Wash and dry the lettuce or arugula and chop if necessary.
Whisk together the olive oil and lemon juice with a pinch of salt and pepper. Add 1 tablespoon maple if desired.
Toss all the ingredients together in a large bowl and add enough of the vinaigrette to lightly coat all items. Enjoy!