Minty Sugar Snap Pea Salad

From Cook’s Country

1 1/2 pounds sugar snap peas, stems snapped off, strings removed
salt and pepper
1/4 cup finely chopped mint
1 small shallot, minced
1 tsp grated lemon zest plus 1 tbsp juice from 1 lemon
1 tsp Dijon mustard
1 tsp honey
3 tbsp olive oil
1/4 cup crumbled goat cheese OR feta cheese

Combine 4 cups water and 4 cups ice cubes in a large bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Add peas and 1 tbsp salt and cook until crisp-tender, about 2 minutes. Drain peas, then transfer to ice bath to cool completely. remove peas from water, pat dry with kitchen towel, and cut in half crosswise. (Halved peas can be refrigerated in zipper-lock bags for 2 days.)
Whisk mint, shallot, lemon zest, lemon juice, mustard, honey, and oil in large bowl. Add peas and cheese and toss to combine. Season with salt and pepper. Served chilled or a room temperature. (Salad can be refrigerated in airtight container for 1 day.)