1/2 tbsp shallot, minced (about 1/4 small shallot)
1 tbsp freshly squeezed lemon juice
2 tbsp good quality olive oil
1 tsp honey
Pinch freshly cracked black pepper
For the Salad:
2 slices sourdough
2 cups snap peas
2/3 cup radish, thinly sliced
2 green onions, chopped
1/4 cup mint leaves
2 oz burrata
Make the dressing: Place all dressing ingredients in a small jar. Close the lid and shake well to combine.
Heat a grill pan over medium heat. Lightly oil the sourdough bread and grill on both sides until golden and crispy, yet still soft on the inside. Let the bread cool enough to handle, then cut into croutons. Alternately, you can toast the bread in the oven at 400°F for 5-10 minutes per side.
Roughly chop the snap peas and place in a large bowl. Add sliced radish, green onions and mint. Add the dressing, starting with about half and adding more to taste. Toss to coat.
Place pea mixture on a serving dish. Sprinkle evenly with pieces of burrata and croutons.