Strawberry and Snap Pea Salad with Calabrian Chile Relish

Name: Strawberry and Snap Pea Salad with Calabrian Chile Relish
Ingredients: ½ cup pitted, chopped cured black olives; 2 tablespoons seeded, chopped Calabrian chiles in oil (or more to taste); ⅓ cup Champagne or white wine vinegar; ¼ teaspoon kosher salt (plus more for water); 6 tablespoons extra-virgin olive oil; 2 pounds snap peas (halved crosswise on a bias); 2 cups sliced strawberries (about 12 oz or 1 pint); 12 fresh mint leaves (very thinly sliced crosswise); 4 ounces crumbled farmers cheese (such as queso fresco or or other fresh, mild skim milk cheese); ¼ cup lightly toasted pine nuts; 1 cup loosely packed baby arugula leaves; sea salt (to taste)

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Ingredients

½ cup pitted, chopped cured black olives
2 tablespoons seeded, chopped Calabrian chiles in oil (or more to taste)
⅓ cup Champagne or white wine vinegar
¼ teaspoon kosher salt (plus more for water)
6 tablespoons extra-virgin olive oil
2 pounds snap peas (halved crosswise on a bias)
2 cups sliced strawberries (about 12 oz or 1 pint)
12 fresh mint leaves (very thinly sliced crosswise)
4 ounces crumbled farmers cheese (such as queso fresco or or other fresh, mild skim milk cheese)
¼ cup lightly toasted pine nuts
1 cup loosely packed baby arugula leaves
sea salt (to taste)