Snap Pea and Strawberry Salad with Chèvre and Olive Vinaigrette – Moveable Feast

Ingredients

• 3/4 cup pitted and sliced cured black olives (about 4 oz.)
• 2 Tbs. seeded and chopped pickled Calabrian chiles in oil
• 6 Tbs. Champagne vinegar
• 3/4 cup extra-virgin olive oil
• 2 lb. sugar snap peas, trimmed
• 1 lb. strawberries, hulled and thinly sliced
• 1 cup fresh mint leaves, thinly sliced
• 2 oz. crumbled chèvre (about 1/2 cup)
• 1/4 cup toasted pine nuts
• Edible flowers, preferably nasturtiums (large petals torn), for garnish
• Flaky sea salt, such as Maldon