Pea, radish, and pea shoot salad

3 tablespoons finely chopped shallot;

2 teaspoons white wine vinegar;

1⁄2 teaspoon kosher salt, plus more to taste;

2 tablespoons sour cream or mayonnaise;

1⁄4 cup extra-virgin olive oil;

1⁄2 teaspoon ground black pepper, or to taste;

2 cups sugar snap peas or snow peas, ends snapped to remove stems and strings;

1 cup freshly shelled garden peas;

1 cup trimmed and thinly sliced radishes;

3 cups lightly packed pea shoots;

1⁄2 cup ricotta salata or farmer cheese cut into 1/4-inch cubes or crumbled brebis.

Whisk together the shallot, vinegar, and salt in a medium bowl and set aside for at least 5 minutes. Whisk in the sour cream and oil. Season with the pepper.
Fill a large bowl with ice water. Bring a large saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the sugar snaps and garden peas and cook for 1 minute, then use a slotted spoon or strainer to transfer them into the ice water to stop the cooking and set their color. Drain the peas, pat dry, and transfer into a medium bowl. Add the radishes and dressing and stir gently to coat. Season with salt and pepper.
Cut the pea shoots into bite-sized lengths and arrange on a serving platter. Spoon the pea and radish mixture over the shoots, scatter the cheese over the top, and serve.