A trio of sweet peas turns this springtime salad into a showpiece
on
2 tablespoons plus 1 teaspoon lemon juice, divided
4 ounces sugar snap peas, strings removed, cut on bias into 1/2-inch pieces
1/2 teaspoon plus pinch table salt, divided, plus salt for blanching
9 ounces shell-on English peas, shelled (about 3/4 cup)
5 tablespoons extra-virgin olive oil, divided
1/4 cup plain Greek yogurt
2 teaspoons Dijon mustard
1/4 teaspoon pepper
2 ounces (2 cups) baby arugula
4 ounces snow peas, strings removed, sliced thin on bias
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