Pea Shoot Salad with Radishes and Pickled Onion

Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves.

Add onion; let stand 30 minutes.

Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes.

Drain; rinse peas with cold water.

Combine onion, peas, pea shoots, and sliced radishes in a large bowl.

Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper.

Drizzle oil mixture over pea mixture; toss gently.