Directions

1. Heat small pot of water to boiling over high heat. Add peas; cook 1½  to 2 minutes or until peas are just tender. Drain and rinse peas with cold water.
2. In large bowl, whisk together lemon juice, mustard and salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
3. Add radishes, parsley, pea shoots (if using), basil and mint to bowl; toss until greens are coated in dressing.
4. Divide herb mixture between 4 salad plates. Divide cheese and peas over salads and serve immediately.