Pea Salad.

A great spring salad or light starter that uses several members of the pea family and includes shoots and flowers if you can get them.
Anyone can grow pea shoots in a tray or pots on a window sill.
If using very fresh from the garden pick the tenderest pods so no cooking is required, if using shop bought and not so fresh just steam the peas, mange tout and sugar snaps for a few mins to tendersise and let cool.

First make the dressing.
Combine a good oil, a mix of white wine and sherry vinegar, dijon mustard, salt, pepper and some chopped mint in a container and leave to marinade for at least a few hours.
Slice the sugar snaps in half length ways and place in a bowl with the mange tout and peas.
Discard the mint leaves from the dressing and pour over.
Add the pea shoots and flowers if using and scatter with torn mint leaves.
Toss to dress the shoots etc and serve.