English Pea-Radish Salad With Celery and Miso

Bring a large pot of salted water to a boil over medium-high. Add peas, and cook until tender, about 2 minutes. Drain peas, and plunge into ice water to stop the cooking process. Drain peas again, and place on paper towels. Transfer to a medium bowl. Add radishes, celery, celery leaves, and mint.

Stir together canola oil, miso, vinegar, water, and lime juice in a small bowl; drizzle over English pea mixture, and gently toss. Sprinkle top with sesame seeds.