Spring Sugar Snap Salad

This salad is light, delicious yet still has multiple layers of flavor.

1 large lettuce head, chopped*

1 cup sugar snap peas, cut into thirds

6 radishes, sliced

4 scallions, cleaned 

for the dressing:

handful blue cheese

extra virgin olive oil

apple cider vinegar

salt and pepper

After cleaning and prepping all the vegetables, put them in a large bowl.  In a separate, smaller bowl whisk together the ingredients for the dressing.  Combine with vegetables thoroughly; I used tongs.  

I've made this salad the past two evenings; tonight's was the first with radishes.  Most of the lettuce and all of the scallions came from Gaynor garden.  Tonight Ten Eyck garden supplied the radishes and mizuna.  The sugar snap peas came from Bill Maxwell's farm, and the blue cheese from Cato Corner farm in Connecticut.  All delicious.

*Or use the equivalent amount of baby lettuce.  I used a combination of lettuces and mizuna.