Pea, Feta and Mint Salad
- adapted from _Earth to Table_

- 1 cup shucked peas
- 1tbsp. olive oil
- 1/2 tbsp. red wine vinegar
- 1/2 tbsp. local honey
- 1 tsp. Dijon mustard
- 1 radish
- 1/2 medium onion (green, red, etc.)
- 1/4 cup fresh mint leaves chopped
- 2 tbsp. crumbled feta
- 1 cup curly cress or lettuce

Blanch peas in a medium pot of boiling salted water until tender and bright green (1-2 minutes). Immediately drain and rinse with cold water to stop cooking process.

Raise your hand if you spent an hour soaking greens and herbs last night, all the while worrying a little about eating salad every day, three meals a day all week. Fret no more!