Wash and dry your salad greens, then tear into bite-sized pieces. (I do this all in my salad spinner.) Set aside.
Cut the sugar snap peas into thin slices on the bias, discarding the stem ends. (Slice several at once to save time.) Place in a bowl. Add the minced red onion and ricotta salata and stir to combine. Set aside.
Whisk the vinegar, mustard, olive oil in a bowl until emulsified. Season to taste with salt and pepper. Add a pinch of sugar if the acidity needs to be softened.
Pour about 1/4 of the dressing into the bowl with the pea mixture. Stir until peas are evenly coated with dressing. Set aside. Add salad greens to bowl with dressing, and toss to coat.
Divide greens evenly between 2 plates, then top each serving with half of the pea mixture. Grate more fresh pepper on top of desired.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.