4 cups cooked peas
3/4 cup finely chopped scallion
1 1/2 tablespoons minced fresh tarragon
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar (to taste)
Via the wonders of RecipeZaar (which I use to store/file/sort all of my recipes) I scaled down the servings from 8 to 2. I used dried tarragon and red wine vinegar. I zapped frozen peas in the microwave for about a minute then just tossed everything together. Great quick lunch. And surprisingly very flavorful! I love peas with tarragon, and the radish gave the salad a nice crunch.