Spring Vegetable Salad with Mint Pesto
Ingredients
- 1/4 cup whole almonds with skins
- 6 ounces green beans , ends trimmed
- 6 ounces sugar snap peas , halved on the diagonal
- 1 1/2 cups frozen peas or frozen peas
- 4 radishes , thinly sliced
- 1 tablespoon olive oil
- 1 1/2 tablespoons sherry vinegar red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup mint pesto
- 1/2 cup fresh mint leaves
- 2 ounces (1/2 cup) crumbled feta , or to taste
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