Snap Pea, Orange and Radish Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound sugar snap peas, ends trimmed
• 3 tablespoons extra-virgin olive oil
• 1 1/2 ounces sliced prosciutto (about 3 slices)
• 1/2 cup crumbled fresh goat cheese (about 4 ounces)
• 1 shallot, sliced into thin (1/8-inch) rings
• 2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
• 1/4 cup fresh orange juice, squeezed from the leftover orange membranes
• 5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh tarragon