- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar or Champagne vinegar
- 2 teaspoons Dijon mustard
- kosher salt and black pepper
- 12 ounces sugar snap peas, thinly sliced crosswise
- 1 small head radicchio, shredded
- In a medium bowl, whisk together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Add the snap peas and radicchio and toss to combine.