In a medium saucepan
, bring salted water to a boil. Blanch
in the boiling water until they are just tender and bright green, about 2 minutes. Refresh
immediately by plunging them into a bowl of cold water. Drain
and reserve the peas.
In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
Meanwhile, in a small bowl, whisk
together the mustard, the remaining 2 tablespoons olive oil
, vinegar and honey
, and season with salt and black pepper, to taste.
In a large salad bowl, mix the peas, onions
, pistachios, and pour over the dressing
. Add the mint and snow pea
leaves, and gently toss to coat with dressing. Top the salad with the feta cheese
just before serving.