White Bean Salad with Spring Vegetables

Ingredients

• 1/4 tsp. sea salt, plus more if needed
• 2 Tbs. sherry vinegar, plus more if needed
• 1 small shallot, finely minced
• 2 tsp. Dijon mustard
• 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
• 4 cups (1 3/4 lb./875 g) cooked cannellini beans
• 3/4 lb. (375 g) sugar snap peas, blanched (about 4 cups)
• 1/4 cup (1/3 oz./10 g) fresh dill, torn from stems
• 1/2 cup (3/4 oz./20 g) very thinly sliced fresh chives
• Sea salt and freshly ground pepper
• 3 cups (3 oz./90 g) young pea tendrils
• 1/2 cup (2 1/2 oz./75 g) crumbled ricotta salata cheese
• 1 cup (4 oz./125 g) shaved watermelon or breakfast radishes (from 2 to 3 radishes)

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