Step 1

Thaw 10 ounces frozen sweet peas according to package directions and drain.

Step 2

Place 1/3 cup mayonnaise, 2 tablespoons whole grain mustard, 1 tablespoon low-fat plain Greek yogurt, 1 tablespoon champagne vinegar, 2 teaspoons honey, and 1/2 teaspoon of the kosher salt in a large bowl and whisk to combine.

Step 3

Prepare the following, adding each to the bowl of dressing as it is completed: Pick and coarsely chop the leaves from 3 fresh tarragon sprigs (about 2 tablespoons). Using your hands, pinch off the stem ends from 4 ounces snow peas and remove any tough strings running down the sides; thinly slice lengthwise. Repeat trimming 4 ounces sugar snap peas, then cut each snap pea crosswise into thirds on a slight diagonal.

Step 4

Add the sweet peas and remaining 1/4 teaspoon kosher salt to the bowl and toss to combine.

Step 5

Thinly slice 4 medium red radishes into rounds. Small dice or crumble 4 ounces aged cheddar cheese into 1/4-inch pieces (about 1 cup). Scatter both over the salad and stir just once or twice to lightly incorporate the cheese. Refrigerate for at least 1 hour and up to 3 hours to let the flavors meld. Re-toss before serving.