1 small bunch radishes
2 C. (160 grams) sugar snap peas
3/4 C. (45 grams) minced chives
1 ball burrata
the juice and zest of 1 very small lemon
olive oil
flake sea salt
black pepper

Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them. Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias. Mince the chives.
Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it’s just as easy to tear it into pieces and hand-scatter across the plate.) Now spread the radishes over the burrata, and then the snap peas, and then the chives. Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything. Finish with sea salt (I used about 1/8 tsp.), and several cracks of black pepper. Serve with bread for mopping.