Spring Pea Salad With Horseradish And Mint Vinaigrette

By Food52
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1/4 cup fresh horseradish, finely grated

1 tablespoon preserved lemon rind (or fresh zest, see headnote)

1/4 cup white wine vinegar

2 tablespoons freshly torn mint

1 cup (about 4 oz) snow peas, cut into diamonds(see photos)

2 cups (about 6 oz) yellow wax beans, trimmed

8 ounces haricot vert, trimmed

1 cup (about 4 oz) sweet green peas

1/4 cup good quality olive oil

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