Spring Pea Salad

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1/2 cup fresh mint leaves, torn

1 tablespoon capers, roughly chopped

1 small shallot, thinly sliced

1 teaspoon grated lemon zest

1/4 cup extra-virgin olive oil

1/8 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound green peas, blanched (if fresh) or thawed (if frozen)

1/2 cup (4 ounces) crumbled goat cheese

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