1 ½ cups shelled and blanched English peas
2 cups chopped radicchio
1 cup thinly sliced fennel
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1tbsp minced shallot
Mix all salad ingredients in a large bowl.
Add mustard and olive oil to small bowl and whisk until combined. Add shallots and whisk to combine. Add vinegar slowly while whisking to combine. Season to taste with salt and pepper.
Add 3/4 of the dressing to inside wall of mixing bowl and toss salad to coat. Taste and add more dressing, salt and pepper as desired.
Divide salad among bowls or plates and shave parmesan cheese over the top as desired. Serve immediately.
Serves four as a small appetizer.