Snow Pea Salad

In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 
5 minutes. Whisk in the maple syrup and mustard, then gradually whisk in the oil. Season the vinaigrette with salt and pepper.

In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.

Halve one-third of the snow peas crosswise on the diagonal and julienne the rest. In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp-tender, 30 seconds. Drain and rinse under cold water; pat dry. In a bowl, toss the peas with the sprouts, radish, half of the mint and 6 tablespoons of the vinaigrette. Transfer to a platter and top with the remaining mint and the toasted sesame seeds. Serve the remaining vinaigrette at the table.