As soon as sugar snap peas start appearing at the farmers markets, we make this salad on repeat all season long. It’s fresh, crunchy, a total crowd pleaser, and, best of all, easy. The recipe, such as it is, is adapted from a salad we had one time at a Spanish restaurant in New York City. They called it Làgrimas, presumably because the way the peas are cut makes them resemble eyes with tears tumbling out of them. This is not a precise recipe. Use as much or little of the ingredients as you like, but we recommend a light hand with the dressing so the peas, radish, and mint really shine as the stars of the dish.

A fistful of fresh sugar snap peas, trimmed and thinly cut on a bias
A few radishes, shaved thin
A wad of mint leaves, cut into a fine chiffonade
A few shakes of rice wine vinegar
A healthy drizzle of peppery extra-virgin olive oil
A pinch of salt
A good crack of black pepper
Several small dollops of creamy chèvre

Combine all ingredients but the chèvre in a bowl and toss gently, seasoning to taste. Add the dollops of chèvre over the dressed salad and serve.