Blackberry, Snap Pea, & Goat Cheese Salad

1. Prepare the dressing: In a small bowl, whisk together the minced shallot, minced garlic, juice from 1/2 lemon, 1 tbsp Dijon, 1/2 tbsp hot honey, 1/3 cup olive oil, a pinch of salt, and pepper until well combined. Set aside.
2. Char the peas: Using frozen or fresh English peas, char them lightly on the stove with some butter and salt until slightly browned. Set them in the fridge to cool completely.
3. Assemble the salad: Thinly slice all of your sugar snap peas and add them to a large bowl. Add fresh mint, fresh dill, golden raisins, blackberries, and pistachios. Once the English peas have cooled, add them to the bowl.
4. Finish and serve: Toss in some goat cheese, add lemon zest on top, and dress the salad with the prepared vinaigrette. Enjoy!