Sugar Snap Pea Salad with Chèvre Ranch

Ingredients

• 1 pound sugar snap peas, cleaned and trimmed
• ⅓ cup goat’s milk
• ⅓ cup goat’s milk yogurt
• ¼ cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon sweet paprika
• 6 ounces chèvre, at room temperature, crumbled, divided
• 1 large garlic clove, minced
• 1 tablespoon minced shallot
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped dill
• Dash of Tabasco sauce
• Freshly ground black pepper