Adapted from Boquería, New York
This is a pretty straightforward salad, so to try to go so far as a formal recipe would be a touch overkill, no? Let me put it in suitably imprecise terms, and you can tailor it to your taste. Most importantly, use a light hand. All the ingredients should be in service of the fresh sweetness of the peas. Savor the peaness. Wait, that came out wrong.
A fistful of fresh sugar snap peas, trimmed and thinly cut on a slight bias
A couple radishes, shaved thin
A wad of mint leaves, cut into a fine chiffonade
Several small dollops of creamy chêvre
A few shakes of rice wine vinegar
A healthy drizzle of peppery extra-virgin olive oil
A pinch of salt
A good crack of black pepper
Combine all ingredients in a bowl and toss gently.