Grocery shopping is fun, especially when you find a new ingredient to try.
I found these colorful Easter Egg radishes at Central Market in Dallas.
Bon Appetit recently had a recipe for this salad and I went to my local Kroeger market
to pick up additional ingredients and was surprised to find they had pea sprouts and they were on sale for 89 cents.
Lucky find!

This is my adaptation of the recipe.

Vinaigrette:
3 Tbsp. EXTRA-VIRGIN OLIVE OIL
1 Tbsp. RED WINE VINEGAR
1 Tbsp. DIJON MUSTARD
SALT, to taste

Whisk vinaigrette ingredients together.
This can be made a day ahead. Cover and chill.
Return to room temperature and whisk before using.

VEGETABLES:
1 c. PEAS, cooked and chilled
1 c, EDAMAME, cooked and chilled
1 c. SUGAR SNAP PEAS, cooked and chilled
1 Tbsp. OLIVE OIL
1 1/2 c. PEA SPROUTS OR PEA TENDRILS
4 RADISHES, thinly sliced
1 5-6 oz. pkg. SOFT GOAT CHEESE, crumbled
PEPPER, freshly ground

Steam each vegetable (except for the pea sprouts and radishes) in the microwave until done and place in bowl of ice water to cool and then drain well.
Drizzle with a tablespoon of the plain olive oil and toss to coat.
This can be done 6 hours ahead. Cover and chill.

Divide pea mixture among plates.
Scatter sprouts, sliced radishes and crumbled goat cheese over.
Sprinkle with freshly grated pepper.
Drizzle vinaigrette over and serve.