Spring Vegetable Salad with Horseradish and Lemon Vinaigrette

Just saw this demonstrated on "The Kitchen", and it looked SO pretty and DELISH! The epitome of Spring.
(serves 2-4)

1 T. white wine vinegar
1 T. grated horseradish
2 t. lemon extract
3 T. EVOO
Kosher salt
4 cups mixed petite peas (I use Trader Joe's*), snow peas, sugar snaps, string beans, and
    asparagus tips*
2 radishes, thinly sliced (about 1/2 cup)
1 Kirby or Persian* cucumber, thinly sliced (about 1 cup)
1 T. chopped fresh dill
2 T. fresh micro mint or pea tendrils

For the dressing: Combine the vinegar, horseradish, and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil, and season with salt.
Bring a large pot of water to a boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is in the colander). Stir a little salt into the water. Add the veggies in separate groups to the boiling water and cook each batch until just tender, about a min.; each vegetable should still have a little snap. Leave all the veggies to cool and mix in the ice water after cooking. Drain the veggies well and pat dry. Add the cooked veggies, radishes, and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

"When we put God first, all other things fall into their proper place."

Love,

Machete Milletti