ORIGINAL RECIPE FOUND ON EYE-SWOON
¼ cup fresh lemon juice 1 orange, grated zest and juice 3 tablespoons crème fraîche 2 teaspoons Dijon mustard 1 teaspoon honey ½ cup extra-virgin olive oil 1 teaspoon kosher salt freshly cracked pepper 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon
1 fennel bulb, quartered, cored, and thinly shaved on a mandoline, reserve fronds 1 green radish, thinly shaved on a mandoline 1 bunch watercress 1 cup shelled peas, blanched and shocked 1 handful pea greens or pea shoots ¼ cup toasted pistachios, roughly chopped chive or pea shoot blossoms, for serving flaky sea salt
Whisk together the lemon, orange juice, crème fraîche, mustard, and honey. In a slow, steady stream, whisk in the oil until emulsified. Season with salt and pepper and stir in the fresh herbs.
Toss the fennel, radish, watercress, and peas with just enough vinaigrette to lightly coat them. Transfer to a serving platter. Top with the pea greens, pistachios, reserved fennel fronds, chive blossom flowers, and a light sprinkle of flaky sea salt